Tangy Chimichurri – steak’s best friend

Whenever I cook a steak, I dream of pouring over lashings of this deliciously tangy chimichurri dressing. I love a rich Diane sauce, don’t get me wrong, or a peppercorn done well – but chimichurri is my absolute favourite.

Heavy on garlic, this sauce packs a punch. Give it a go, whizz some up today and store it in the fridge for up to four days.



  • 100g Parsley
  • 2 Cloves Garlic
  • 1 Tbsp White Wine Vinegar
  • 1 tsp Oregano
  • 4 Tbsp Olive Oil
  • Juice of 1/2 Lemon
  • 1/2 tsp Chilli Flakes


  1. Place all of the ingredients in a food processor.
  2. Pulse until completely combined and smooth.
  3. Add a drop of water if you’d like a slightly looser sauce.
  4. Season with salt and pepper, and serve.


Bon Appetit!

Chef Jen x

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