Bob Hart's chimichurri sauce

This Argentinian sauce is a great way to breath new life into grilled meat, chicken or fish. The spice takes care of the smoke and the vinegar cuts through the richness. Prepare it as you need it, although it will hold in the �fridge for a week or so.

Remove leaves from parsley bunches to fill about four cups. Put them in a food processor and puree with 5 large garlic cloves, three-quarters of a cup of EV olive oil, half a cup of distilled white vinegar and a good splash of water, half to one teaspoon of dried, hot red chilli flakes, sea salt and freshly-ground black pepper to taste.  For a variation, use two and a half cups of parsley, one of coriander leaves and half a cup of mint leaves.

You can use some of the sauce to marinate, for about an hour, sliced and flattened Scotch fillet for a dish called churrasco. Sear the slices briefly over charcoal or on a hot grill, with hickory smoks, and serve with fresh chimichurri.

Alternatively, rub a whole or part of a Scotch fillet (cube roll) with chimichurri, roast by the indirect method on your barbecue to achieve an interior temperature of about 55 C. Rest it for 10-20 mins, slice it and serve with plenty of chimichurri.