Argentinean style Chimichurri is often served as an accompaniment to asados (grilled meats). It may be served with grilled steaks or roasted sausages, but also with poultry or fish to provide a blast of flavour! Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.
This recipe is very simple, but requires some preparation ahead of your meal and will create enough Chimichurri Steak Sauce for a couple of steaks.
- 2 Tbs / 30 ml - reddevilBBQ Chimichurri Inferno Spice Blend
- 2 Tbs / 30 ml - Apple Cider Vinegar
- 1/2 C / 125 ml - Olive Oil
In a small container with a lid (mason jar or other) add the reddevilBBQ Chimichurri Inferno Spice Blend and Apple Cider Vinegar and allow to rest for 5 minutes. Add the Olive Oil, seal the container and shake well. Store in the refrigerator and shake just before serving.