Chimichurri Spice

Chimichurri Spice Blend — Blend No.13

If you've ever eaten steak at a good Argentine steakhouse and wondered why it tastes that much better than at home, this is the answer. Chimichurri is South America's famous herb blend — deceptively simple, delicate and full of flavour, and the easiest way to make meat magnificent. Dinner in 30 to 40 minutes.

What it tastes like

Fresh, herby and savoury — paprika and parsley with oregano, garlic and onion, and a gentle lift of chilli. Subtle and well-balanced rather than bold or hot — it enhances meat rather than masking it.

Cook this tonight

• Mix a teaspoon with a teaspoon of oil, coat your steak and leave for 15 minutes to an hour — then grill or fry for steakhouse flavour at home.
• Stir into oil and a splash of vinegar to make a quick chimichurri sauce, spooned over grilled meat or veg.
• Rub onto chicken, lamb or halloumi before grilling or roasting.

How to use it

A little goes a long way — one to two teaspoons is plenty for a family meal for four or five. As a rub, loosen with a little oil and let the meat sit for 15 minutes to an hour before cooking. To recreate the classic sauce, mix with oil and a little vinegar and spoon it over once cooked. It's as good on veg and halloumi as it is on steak, so experiment.

Scan for the recipe

Every pouch has a QR code on the back linking straight to our recipes, ready in 30 to 40 minutes.

Ingredients

Paprika, Celery Salt, Parsley, Oregano, Cracked Black Pepper, Garlic Granules, Onion, Chilli Flakes.
Allergen shown in bold.