Chimichurri Steak and Potato Wedges

This is Steak and Chips with an Argentinian Twist.

Now that the sun is coming out a bit more often I start thinking about getting the BBQ out on my 'Fire Escape Balcony' and rustling up a few sizzlers again.

This Chimichurri Sauce is fantastic with Steak and BBQ meats, and if you haven't tried it yet, I urge to to make it this summer! I promise you will love it.

Grill your steak the way you like it and spoon over the Chimichurri Sauce, it is that simple, I need not say more. Here is the recipe for the all important Sauce:

Chimichurri Sauce Ingredients:

1 small bunch of Parsley, roughly chopped

1 Garlic Clove, crushed

1 tbs White Wine Vinegar

1 tbs Extra Virgin Olive Oil

a pinch of Sea Salt

a few grinds of Black Pepper

Place all the Ingredients into a food processor and whizz until smooth.

You could also chop everything very finely or use a pestle and mortar.

Use your imagination to elaborate on this sauce.

Chilli flakes, Oregano, Cumin or other things can be added if you fancy.

I was tempted to add Anchovies, but decided to leave it authentic for this recipe.

I love Potato Wedges. They are as good as chips but much healthier and they have their jackets on which are the best bits. 

Cut a Baking Potato into Wedges and season with Sea Salt, Pepper, Paprika, Cayenne Pepper and fresh Thyme. Drizzle with a little Sunflower Oil and Bake in a 200C oven for 30 minutes, turning every now and then.