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

ChimiChurri SAuCE

INGREDIENTS SERvES: 2

STEAK SAUCE RECIPE

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A sharp, spicy South American sauce, ideal for steaks

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Put the chillies and garlic into a bowl and mix together.

Add all the other ingredients.

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.

Stir well until everything is completely combined.

STEP BY STEPGuide

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

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.

For more recipe ideas visit www.scotchbeefandlamb.com