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Chimichurri sauce


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Hi Kamado people,

I done my normal reversed seared scotch fillet steak and as always, the method and results are amazing. See my method below 






The reason with this post is that I have heard about chimichurri sauce a lot and had never tried this at home or out and about so I thought I would give it a crack.


Fresh Italian parsley – a lot (half cup)

Coriander – a lot

2 big cloves garlic crushed and then push some coarse salt over it

Red wine vinegar to taste about table spoon

Olive oil to fill and make the sauce as you want the consistency to be – I like mine a little thick no too runny. Add chilli and sundried tomatoes to likin of taste


WOW! You yummy, I will never look back.



Keep smoking

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That looks great!. 


I generally do parsley, oregano, garlic, red or white wine vinegar, chilli, olive oil salt and pepper. I think its a little different everytime. 


We out it on steaks, chicke  breast and fish. Love it!

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Here's the chimi recipe I generally use:


1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic , finely chopped or minced

2 small red chilies , or 1 big red chili, deseeded and finely chopped

3/4 teaspoon dried oregano

1 level teaspoon coarse salt

pepper , to taste 


Mix everything together and let it fester for a few hours before using.


I love chimichurri. Will be making some tomorrow....

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Chimichuri is like Argentine meat loaf in that every single Argentine has a ,family secret, killer recipe.  It's like noodles in China, the number of recipes you get depends on he number of folk you ask. I have a recipe that I got from the wife of a fellow who used to work with me. He was a former soccer player on the Argentine national team. Great stuff. The secret ingredient, just a touch of

chicken broth:)

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