Chimichurri Sauce

Courtesy of Chef Andres Davila,
Executive Sous Chef at the
Grand Cayman Marriott Beach Resort

Originating from Argentina and Uruguay, this piquant fresh green sauce is perfect as a marinade, or served on top of a juicy flank or skirt steak.

{ Makes 1 jar }

  • ½ cup fresh oregano
  • ½ cup fresh parsley
  • ¼ cup garlic, finely chopped
  • 1 tablespoon chili flakes
  • ½ cup Balsamic or sherry vinegar
  • ¼ cup water
  • 1 cup olive oil
  • Salt to taste

In a bowl cover the oregano and chili flakes with the vinegar and water. Leave to hydrate for 15 minutes.

Add the parsley and garlic. Season with salt.

Incorporate the olive oil, stir well and rest for 10 minutes before serving.