This recipe is an Argentinian favourite, and there are many variations. Wikipedia even lists variations on the folk tales that relate to the origin of the name.

Beef cooked on the barbecue or Asado is the staple of Argentinian food and Malbec is the staple wine of Argentina; together they make a formidable food pairing. This sauce is not subtle, it requires a robust wine.

The word Asado means both the cuts of beef and the method of cooking - slow barbecuing in large pieces.

The essential ingredients of this strongly flavoured sauce are garlic, parsley, oil and vinegar.

Chimichurri Sauce

* 4 or 5 cloves of garlic, peeled, and chopped coarse
* 1 cup fresh parsley leaves you can also use coriander
* 1 or more red jalapeno chilies, deseeded, chopped coarsely
* 1/4 cup fresh oregano leaves, or 1 tsp dried oregano
* 1/3 cup red wine vinegar
* 1/2 cup olive oil
* Pinch salt and some ground black pepper

Combine the garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Alternatively you can use a pestel and mortar.

Add remaining ingredients and process until smooth.

You can just chop the ingredients finely with a knife if you have time or don’t have a processor.

Use immediately or refrigerate in a jar for a few days until ready to use.

I like to use this to baste on top of thick pieces of steak as they are being grilled. Add some more chimichurri as you serve the steak. Chimichurri sauce can also be used with spicy grilled sausages.

A dish like Grilled Steak with Chimichurri Sauce needs a strong, rustic wine. A varietal Malbec wine is the way to go.

This variety was overlooked for many years in Australia, but savvy winemakers are now using its powerful varietal characteristics to produce some impressive dry red wines.

Malbec wine in Australia