Chimichurri – Argentinian Steak Sauce

For the chimichurri, pluck only the parsley leaves and chop finely. Finely dice the garlic and onion.

Cut the bell bell pepper and the tomato into small cubes as well. Crush the herbs and spices well in a mortar.

Stir all the ingredients well with the vinegar and water and let it sit for 30 minutes.

Stir in the olive oil and pour the chimichurri into a screw jar. Put in a cool and dark place for 5 days (not in the refrigerator!).

The chimichurri is served with steaks and grilled dishes.

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