Asset 2
Attention icon

For help with Local or Nationwide Delivery and Click and Collect orders please email delivery@parsonsnose.co.uk or call 07393 742 704

Ingredients

  • 300 G Bavette Steak 
  • flat leaf parsley
  • fresh oregano
  • 2-3 cloves of garlic
  • juice of a lemon
  • vinegar
  • extra virgin olive oil
  • salt
  • chilli flakes

Chimichurri, originally from Argentina, uses parsley and oregano both of which are in season in June and couldn’t be simpler to make.  Couple this with a delicious and economical bavette steak and you'll be rewarded with bags of flavour. 

Instructions

  1. To the parsley and oregano, add garlic and chilli flakes to a food processor or chop finely by hand.
  2.  Add a generous glug of good quality extra virgin olive oil, a squeeze of lemon juice and a dash of vinegar. 
  3.  Season and combine everything together in to a sauce consistency. 
  4.  Serve this alongside a flash grilled bavette steak or a medium rare sirloin, just spoon the chimichurri on top liberally and enjoy.

MORE RECIPE INSPIRATION

Delicious Leftover Turkey Curry Recipe by Parson’s Nose

Delicious Leftover Turkey Curry Recipe by Parson’s Nose

Turn your Christmas leftovers into a comforting curry masterpiece.

Chicken Katsu Curry Recipe: A Hearty Dish to Keep the Cold Out

Chicken Katsu Curry Recipe: A Hearty Dish to Keep the Cold Out

As the weather turns colder, there’s nothing quite like a hearty, warming meal to keep you cosy, and Chicken Katsu Curry is a perfect choice. Read our recipe now.

Classic Cottage Pie Recipe for British Food Fortnight

Classic Cottage Pie Recipe for British Food Fortnight

Cottage pie is the ultimate comfort food for the autumn season, made with rich minced beef, topped with creamy mashed potatoes, and baked to perfection. Read our recipe for this classic dish now.

All journal articles