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Beef with anchovies chimichurri

Beef with anchovies chimichurri

Recipe (dinner)

Chimichurri is a spicy Argentinean sauce served with red meat. In this version, the achovies and tomato paste add depth of flavour. (Image: © Jaap van Rijn)


  • 1

    Take the meat out of the fridge half an hour before cooking. If you are using wooden or bamboo skewers, put them in cold water to soak.

  • 2

    In a frying pan, bring about 5mm of water to the boil. Turn down the heat once it starts boiling, add the red chillies and boil for 5 minutes.

  • 3

    Remove the chillies from the water and pat dry. Cut the flesh from the skin.

  • 4

    Heat a splash of olive oil in a frying pan. Turn down the heat and fry off the tomato purée for 1 minute, stirring continuously.

  • 5

    Put the salt, black pepper and garlic cloves in a mortar. Bash until you have a thick paste. Add the red chilli, the herbs and the anchovies and work into the paste. Add the tomato purée and the red wine vinegar.

  • 6

    Thread the meat onto skewers and season with salt.

  • 7

    Cook the meat on a hot grill for about 3 minutes in total, turning frequently, or until cooked to your liking.

  • 8

    Serve the meat with the anchovies chimichurri sauce.

(Image: © Jaap van Rijn)


  • - 600 g geef tenderloin, cut into large pieces

  • - 2 red chillies, cut lengthways and deseeded

  • - olive oil

  • - 2 tbsp tomato purée

  • - 1 tsp coarse sea salt

  • - 2 tsp black pepper

  • - 8 garlic cloves, peeled and crushed

  • - 2 tsp chopped oregano

  • - 2 sprigs of flat-leaf parsley

  • - 6 anchovy fillets

  • - 2 tsp red wine vinegar

  • - skewers

  • 15 min
  • 4 persons