Chimichurri sauce – a piquant herb salsa based on olive oil, vinegar, garlic, parsley, oregano and dried chili – is traditionally served with beef (as Argentines do not use marinades for their beef).

1/2 cup of olive oil
1/2 cup of vinegar, (either wine-vinegar or white vinegar)
1/2 cup finely chopped onion
1 tea spoon of finely chopped fresh garlic
1 table spoon of finely chopped fresh parsley
1 tea spoon of dried oregano
1/2 tea spoon of dried chilli
1/2 tea spoon of fresh ground black pepper
1 tea spoon of salt

Mix ingredients together with a mortar and pestle and let it sit for at least 2 hours. For the best results prepare it the day before and let it marinate in the refrigerator overnight. Serve with beef and enjoy with a glass of Argento Malbec.

Cheers, Sebastián San Martín – Argento Winemaker