Chimmichurri Drool

This recipe appears to be Argentinian and used by the gauchos on the pampas.

Steak was easy to come by, but monotonous.

With no refrigeration and limited space the cowboys carried dried herbs in a saddle bag. They could be mixed with a light vegetable oil and drizzled on to steak.

If you make it this way it is important to dry fry the herbs to release the natural oils.

Since then restaurants have started making their own using fresh herbs resulting in a green colour, and a heavy dose of olive oil make it smooth.

My version is light on oil and leans heavily on fresh basil and coriander. If you don’t like coriander just use parsley, the original ingredient.

• 3 coriander bunches with roots if possible
• 3 basil bunches with the leaves picked                                                                                                                                                                   Don’t make it too spicy
• 1 cayenne chilli
• 4 cloves garlic
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1 shallot
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon of brown sugar (not crystalline)

Blitz the coriander and basil in a large food processor like a Thermomix. Most recipes avoid the blitz but I find it works fine for this leafy mix.

Use a pestle and mortar to grind fennel and cumin before adding garlic and chilli. Tip the paste into a small frypan with sliced shallot and gently fry it down with a touch of olive oil.

Tip the paste into the food processor with the basil/coriander and add olive oil, red wine vinegar, sugar, salt and pepper.

Blitz and taste …it should make your lips pucker. If not add more red wine vinegar for tart.

Chill and serve in bowls on the side.  

DON’T BURN THE STEAK