This classic Argentinian condiment is a riot of flavours that’ll perfectly compliment any barbecued meats without stealing the show.
The stars of the sauce are parsley, oregano, garlic, red wine vinegar and extra-virgin olive oil– it’s simple and fresh, a small dollop can instantly brighten any heavy red meat. It’s also the perfect dressing to chargrilled veggies (SO GOOD with capsicum or eggplant), on top of crispy roast potatoes, or to add some interest to a fresh & leafy green salad.
It’s really worth paying a little more for a good quality red-wine vinegar for this dish- a good vinegar will have a well-rounded taste without the sharp acidic flavour that you’ll get from cheaper brands. The last thing you want is for a sour vinegar to spoil a great cut of steak.
The same goes with the extra-virgin olive oil; you’ll want to use your best for this one, it’ll make a world of difference to the end taste.
I like to make a decent batch to store in the fridge and have ready to go- it’s the perfect way to add some extra dazzle to a quick week-night meal.
- 2 garlic cloves- minced
- 2 tsp salt
- 1 red chilli- finely chopped
- 1 tsp smoked paprika
- 2 tsp ground cumin seeds
- 50 ml red wine vinegar
- 1 cup flat-leaf parsley- finely chopped
- 2 tbsp dried oregano
- 1/2 cup fresh coriander- finely chopped
- 150 ml extra virgin olive oil
- Finely chop the garlic cloves, chilli, parsley and coriander and add to a large jar
- Add in the remainder of the ingredients and stir until combined
- Chill in fridge for at least 3 hours to let the flavours develop, and serve over grilled or barbecued meats
- Store the remainder in an airtight jar and store for 2-3 weeks