The star of this post is my take on the classic Argentinian sauce-for-steak-or-other-grilled-meats, chimichurri. Essentially a sort of south American pesto, the key ingredients of this sauce are fresh parsley, garlic, salt and olive oil, but my version also includes a finely chopped red chilli, dried oregano and red wine vinegar.
Served spooned over a flash fried or barbecued steak it is quite simply stunning. The parsley infused olive oil just works so well with the charred edges of the meat and the heat of the raw garlic and chilli, combined with that little bit of vinegar, cuts right through the fatty richness of the steak. It's one that really needs to be tried to be believed. (I ate it with rump steak and some cous cous cooked with chicken stock and chickpeas).
It goes without saying that your steak should be aggressively seared then well rested.
How to make the chimichurri
Stir to combine and season to taste before leaving to infuse and meld for half an hour or so. It should be fragrant, salty and have a nice bit of heat in the aftertaste, but shouldn't blow your head off. No one flavour should dominate.
The beer match
There are some big flavours in this dish so you can go fairly big with your beer choice too - A hop forward beer works well with fresh chilli (not so much with spices) but you also want something with just a touch of malt sweetness to sooth out the heat.
I went with a fruity, juicy yet bitter Kernel Pale Ale Columbus and it worked really well. The citrus and pepper of the hops dovetail nicely with that chilli and garlic, but there's also a fresh almost grassy side to the beers flavour profile which works well with the parsley and olive oil.
The beer match was good, the steak sauce is amazing. You have to give this one a try for your next BBQ.