Chimichurri Marinade

Ingredients

• ½ cup finely chopped parsley
• ½ cup finely chopped mint
• ½ cup finely chopped coriander
• 1 onion, finely chopped
• 4 cloves garlic
• ½ cup extra virgin olive oil
• 4 tbsps white wine vinegar
• 1 tsp salt
• ½ tsp dried chilli flakes

Method

Put all ingredients in a screwtop jar and shake together really well. Store in the refrigerator and use within a few days as the herbs tend to lose their fresh green look quickly.

Marinate beef, lamb and venison with the chimichurri, and you can also serve a little extra as a sauce to pour over the cooked meat.

Makes 2 cups.