Chimichurri Sauce for Steak

Chimichurri is the everyday sauce of the Argentinian and Uruguayan asado, spooned over beef straight off the grill. Chopping by hand is the secret to a great chimichurri: it keeps the herbs in small, distinct, bright green pieces suspended in the oil, while a blender bruises them into a smoother, darker puree that can taste bitter. Short on time? Pulse the herbs and garlic briefly in a food processor, then stir in the vinegar and oil by hand. Fresh oregano gives a brighter, grassier flavour, but dried oregano is common in Argentina, so use a third of the amount if that is what you have. If parsley is scarce, swap up to half for coriander, although it is not traditional. For a red chimichurri, halve the parsley and add 2 tsp smoked paprika, 1 tsp chilli flakes and half a finely diced roasted red capsicum. Rump cap is the classic match, with a fat cap that crisps on the grill and a rich flavour that stands up to garlic and vinegar. A whole picanha (rump cap) can be cut into steaks for the grill. Grilled porterhouse and rostbiff are leaner options, and chimichurri suits most of the other cuts in the running for the best steak for a BBQ. Chimichurri also works as a marinade: toss rump, rostbiff or skewer cubes in a few spoonfuls and refrigerate for 1 to 4 hours before grilling, keeping a separate portion for serving that has never touched the raw meat. Fresh chimichurri contains raw garlic in oil, so store it in a clean, covered jar in the fridge and use it within 3 days, and never leave it at room temperature for more than a couple of hours. The oil firms up when cold, so take it out 15 minutes before serving and stir well. Bottled chimichurri is shelf-stable and convenient, but it lacks the fresh, grassy punch of a homemade batch, which costs little more than a bunch of parsley. Doneness guide for the steak after resting: rare 55 to 60C, medium rare 60 to 63C, medium 65 to 70C, well done 75C. Pull the steak 3 to 5C below your target, because it keeps cooking as it rests. The Food Safety Information Council recommends cooking whole cuts of beef to at least 63C and resting them for 3 minutes. Rarer beef is a personal choice that pregnant women, older people, young children and anyone with a weakened immune system are safest avoiding, so cook their steaks to at least 63C.