Chimichurri sauce

Chimichurri sauce

Serves 2


  • Large bunch (2 big handfuls) of fresh parsley leaves, chopped

  • 2 tbsp olive oil

  • 1 red chilli, de-seeded and finely chopped

  • 2-3 garlic cloves, minced or finely chopped

  • 2 tbsp dried oregano

  • 2-3 tbsp red wine vinegar

  • ½ tsp sea salt flakes

Cooking Method

  1. Put the chillies and garlic into a bowl and mix together.
  2. Add all the other ingredients.
  3. Stir well until everything is completely combined.
  4. Cover the bowl with cling film and put the mixture in the fridge, ideally overnight or for 2-4 hours to allow the flavours to develop.
  5. To cut down on chopping if you have a blender you can whizz up all the ingredients for about 10 seconds on a medium speed until blended but not puréed.

Top Tip: This sauce is best made the day before as the flavours will intensify.

Serving suggestions

Serve with a delicious Scotch Beef steak. Dowload free our app to help you cook the perfect one.

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Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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