Chimichurri -I love food that is fun to say-chimichurri, chimichurri. chimichurri! It is kind of like an Argentinian pesto made with parsley instead of basil as its base and garlic, enough garlic to keep vampires and the boothang you are having a fight with away.
It's versatile and can be used as a sauce or a marinade - which is what I did. I also found myself over the bowl with Nachos in hand using it as a dip (it's okay if you find yourself doing the same this is a no judgement relationship, what happens in your kitchen stays in your kitchen)
Cooking time 2-3 hours and 15 minutes
30g of parsley
2 gloves of garlic
Salt and pepper
2 tablespoons on red wine vinegar
4 tablespoons of olive oil
1 teaspoon of chilli flakes
500g of beef strips
Place the first 6 ingredients in a blender and blender until smooth and saucy. Add more olive oil if the consistency is not right.
Pour the marinade over the meat and stir to coat. Cover and place in the fridge for 2-3 hours.
Place a pan on a high heat and fry the beef, cook the water that comes off the meat off and serve.
In the picture above I made the following wrap:
1 teaspoon of peri-peri sauce
1 tablespoon of grated cheddar cheese
6 cherry tomatoes that have been halved
Salt and pepper
Squeeze of a lemon
Mash the avo with a fork, and add the peri-peri, cheese, tomatoes, salt, pepper and lemon and mix.
1 baby cabbage
1 tablespoon of lemon juice
1 tablespoon of red wine vinegar
Slice the cabbage and place in a bowl, add the lemon a juice and red wine vinegar and with your hands scrunch the liquid into the cabbage.
Heat a wrap in the microwave for 15 seconds.
Spread the guacamole and top with a tablespoon of plain yogurt.
Next add the cabbage and top it all off with the beef strips.