Chimichurri Argentinian green sauce similar to pesto, sensational with barbequed steaks

Versatile Chimichurri Sauce sensational with steak, chicken, pork and fish

Hi there
We are catching up with good friends tonight where we each contribute to the meal.  For the main, the boys tend to go for steak and the girls for chicken (I'm only talking about this group) so versatile chimichurri sauce seems like a winner.  Our host can BBQ the beef and chicken and I'll  supply the sauce (and the entree which will be Button mushrooms with chorizo to fit in with the Argentinian theme.

Cheers Clara

Chimichurri
Green sauce similar to pesto, works well with barbequed steaks, chicken, lamb, fish and vegetables.   Two versions of this classic Argentinian sauce follow.   It is
best eaten soon after it is made but will keep for a few days in the refrigerator.
Chimichurri Sauce  1
Process 1/2 bunch each coriander leaves and flat-leaf parsley, 1tsp ground cumin,
1 tsp dried chilli flakes, 2 cloves garlic, 2 eschalot, peeled, 200g olive oil until blended.
Stir in 1 tbsp red wine vinegar and salt & pepper. 

Chimichurri Sauce  2
3 garlic cloves, crushed
1/2 tsp dried chilli flakes
Sea salt
1 cup flat-leaf parsley leaves
1 cup coriander leaves
2 tbsp marjoram leaves
Juice of 1 lime
100ml - 200ml extra virgin olive oil
1tbsp red wine vinegar

Depending on the texture you choose, you can follow the instructions below or simple process all the ingredients in a food processor
Pound chilli and a big pinch of sea salt in a mortar and pestle.
Remove to a bowl. Finely dice onion and finely chop parsley, coriander and marjoram. Add to garlic mixture with remaining ingredients.   Check seasoning
Makes about 1 cup.

A few general hints to gain you the reputation as an outdoor chef.  Sirloin, scotch fillet and porterhouse steaks barbeque well as they don't require much cooking time. To add flavour, add a marinade such as lime juice, soy sauce, minced fresh ginger, garlic and honey.
Preheat the grill on medium high. Drizzle the steak with oil rather than add it to the grill, to prevent smoking and spitting.  Turn each steak only once and never prod it.  Cook a  thick-cut medium-rare steak on medium-high heat for two minutes on each side to form an outer crust.   Wrap in foil and allow to rest for five minutes, to relax before serving.

Serve with a interesting salad, combining textures and salty and sweet flavours.