FIVE WAYS TO USE CHIMICHURRI

Chimichurri originates from Argentina where it’s a favourite accompaniment to grilled meats. The chefs in the Torello kitchen create this vibrant herbaceous sauce with the traditional combination of finely chopped parsley, oregano, garlic, chillies, vinegar and olive oil. It’s ready for you on the fridge shelves to take home to serve as a condiment, or double up as a marinade, not only for grilled meat, but seafood, chicken, pork and vegetables too. Here are five suggestions to chimichurri-up your next meal.

  1. Serve over grilled meats: Spoon some chimichurri over a grilled grass-fed beef steak, like skirt, flat-iron, denver, or merlot. Or even lamb cutlets or chops.

  2. Top roasted vegetables: Again spoon some chimicurri over roasted pumpkin, potatoes, carrots and brassicas. In the colder months, it’s especially delicious spooned over dark-golden-brown and tender roasted Brussels sprout or cabbage wedges.

  3. Breakfast spread: For breakfast, spread grilled sourdough generously with smashed avocado (or roast pumpkin) a dollop of goat’s curd, and top with a fried egg and chimichurri spooned over.

  4. Quick marinade ideas: For a quick meal adding a punchy zing to your meat, marinade lamb cutlets (see photo), or thin beef steaks like a minute steak or denver. Coat 500g lamb cutlets with 2 tablespoons of chimichurri in a shallow dish and leave to marinate for at least an hour to two hours in the fridge. Remove from fridge at least 30 minutes before cooking. Cook on a hot cast iron grill or frying pan over a medium-high heat for 2 minutes each side for rare-medium. Transfer to plate to rest for at least 5 minutes before serving with extra chimichurri to pass around. You could also try spreading chimichurri inside cleaned cavity of a whole snapper before cooking.

  5. Overnight marinade: For a larger cut like lamb shoulder spread chimichurri all over and marinate overnight in the fridge before slow cooking. Or try coating chicken thigh chops and marinate for a minimum of 2 hours, or ideally overnight, before grilling or roasting.

    Cooking tips by Fiona Hammond, August 2026

Torello Farm