Mint Chimichurri

Classic chimichurri is the ultimate companion for steak throughout Argentina, though I first tasted it smeared generously over smoked brisket and tucked up in a soft bap roll at a barbecue in Houston, Texas. It certainly made an impression and now regularly appears on my menus. It could be described, I suppose, as Latin America’s answer to pesto. Traditionally, only parsley and oregano are used, but here is my favourite variation on the theme, using mint. For the traditional version, omit t