Advertisement
Easy
By Jean Nel
Published 2014
Absolutely addictive, chimmichurri sauce from Argentina is the perfect match for beef. You want the kebabs seared on the outside and medium-rare in the middle.
Put the garlic and salt in a mortar and pound to a coarse paste. Add the herbs, spices and olive oil. Pound to combine. Add the vinegar. Set aside for the flavours to develop.
Put rump cubes in a non-metallic dish or in a Ziploc bag. Pour chimmichurri over and toss to coat. Marinate for 1 hour. The vinegar may start to cook the meat. Remove from the dish or bag 20 minutes prior to braai