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Chimichurri sauce

Updated: Apr 23, 2021

This Argentinian sauce is delicious. This upgraded version is just so much better. The spicy arugula and roasted garlic come together so well on the meat.

For more recipes from this book click here.

A handful baby arugula, chopped fine

4-5 roasted garlic, mashed. Make by placing 12-15 garlic cloves on some foil. Fold into a cup, pour some olive oil into the packet. Close tightly and bake at 400°F for 20 minutes. Remove and you have the best confit roasted garlic.

1 small shallot, diced fine

1 tablespoon red wine vinegar or sherry vinegar

Salt and pepper

Mix everything and allow to marinate for 2 hours minimum to allow to flavors to mingle. Serve as a side to any steak.

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