Chimichurri is a favourite and versatile "salsa" widely used in Latin American cuisine. You can prepare your chimichurri in a food processor, or if you prefer, you can chop all your herbs and mix by hand, which is the traditional method.
Here's a recipe from our friend Fran from Waiheke Chef that will go perfectly with your grilled meats, seafood and vegetables.
- 1 c firmly packed fresh parsley
- ¼ c fresh coriander (optional)
- 3 cloves garlic
- 1 t oregano, ideally fresh but dried it's fine
- ½ c of Allpress EVOO
- ¼ c red wine vinegar (apple cider vinegar will work too)
- 1 lemon, only the lemon zest, finely grated
- ½ t smoked paprika or smoked chilli flakes
- ¼ t ground cumin
- Kosher salt & pepper
In a food processor pulse parsley, coriander, garlic, and oregano until herbs and garlic are finely chopped (this can also be done by hand with a chef's knife).
Transfer parsley mixture to a medium bowl and stir in oil, vinegar, lemon zest (if using), and seasoning.
You can keep this salsa in the fridge in an airtight container for up to a week if covered with EVOO.
For the beef
- 1.2kg of beef tenderloin/eye fillet (200g of meat is a generous portion, however 350-500 g steaks are commonly found in "grill restaurants" around the world)
Remove any excess fat and sinew from the beef and portion it into 4-6 pieces.
Grill the eye fillet on a high heat for 2-3 minutes per side and let it rest for 6-8 minutes. Once the beef is rested, slice it against the grain and serve immediately with chimichurri on top and on the side for extra serving.