On Tuesday 9th July, it was Argentina’s Independence Day. Many Argentinians would have been celebrating this day for the creation of their modern day country, I instead was merely thinking about steak. A steak the size of my face and the thickness of my wrist.
Argentina is good at steak. I visited a fair few good steak places in London before I moved to the cider and pie-addled West Country, and the best steak I tried was at a small Argentian place on Upper Street, Islington. They served their behemoth steaks pink and smokily seared on a wooden board with just a golfball-sized portion of chunky, picante guacamole and nothing else. Spectacular.
In the midst of craving all this red meat, I remembered that a) There are no Argentinian steak houses in Bristol (to the best of my knowledge) and b) I am poor, and poor won’t get you a massive steak that has the potential to be tenderer than a Frank Sinatra song. Damn.
My first plan was to replace the fillet with a tuna steak – also ruled out due to price. So, on this occasion I had to make do with salmon, which is still a nice option on a hot day. To keep with the Argentinian theme however, I decided to make Chimmichurri, which is to Argentinian cuisine what Daddy’s Brown Sauce is to English breakfasts.
To make the Chimmichurri, you will need:
A small bunch parsley, finely chopped
½ tsp oregano, fresh or dried
½ tsp chilli flakes (I doubled this because I am a badass)
2 garlic cloves (I doubled this too, because I do not have a boyfriend to offend)
2 tbsp olive oil
The juice of ½ lemon
1½ tsp red wine vinegar
Combine all the ingredients either in a blender, or, if you want to go with the Aztec approach as I did, smash it all together using a pestle and mortar. Give it a taste and top up on any ingredients from above that you think are lacking. Then chuck it liberally over your fish, steak or anything else you happen to be eating – this is a seriously underrated condiment which I plan on making far more often.