Total Time: 20 minutes

There’s nothing better than the fresh flavours of chimichurri doused all over a steak – something Mat quickly discovered while backpacking through Argentina. Therefore, Mandrea Bike created a recipe that you can enjoy with beef, chicken, seafood and vegetables.

Ingredients 

• 1 cup finely chopped cilantro
• 1 ½ cup finely chopped parsley 
• 2 tablespoons finely chopped mint
• 2 tablespoon finely chopped oregano 
• ½ cup finely chopped shallot
• 1 medium-sized finely chopped red chili
• 2 cloves of garlic finely chopped 
• 4 tablespoons lemon juice 
• 6 tablespoons red wine vinegar
• 1 ½ cup olive oil 
• Salt and pepper to taste

Directions

1. Add all of the ingredients into a large bowl and thoroughly mix until all of the ingredients are evenly combined.
2. Serve over your favourite cut of steak or the protein of your choice. 

Note: 

• We found that a chopped version of the recipe was preferred among our test group, use a blender if you prefer a smoother sauce.
• Always taste your chilies before using them as spice level varies from chili to chili. Use less chili and/or remove the seeds to the desired heat level.
• For desired consistency add additional splashes of olive oil and/or red wine vinegar.

This recipe yields about 1 ½ cup of chimichurri. 

Buen provecho! 

Cook with you soon, 

Mandrea Bike
(Mat & Andrea)