How To Make The Perfect… Chimichurri

By Jonathan Hatchman, Food Editor, @TLE_Food

Launched in 2012 as the sister restaurant to the Gaucho group, CAU now operates fifteen restaurants, including various sites in London, Liverpool, Bristol, Cambridge and Amsterdam. Although the menu changes with the seasons, there’s a strong focus on grass-fed Argentinian beef all year round. Specialty cuts include a Tira de Ancho, which is a spiral cut of rib-eye – marinated in chimichurri sauce and grilled slowly, while the Lomito (rump fillet) is generally considered as Argentina’s finest cut.

Alongside the beef, however, the necessary accompaniments at CAU are also impressive – notably their acidic chimichurri sauce, for which the relatively simple recipe is available below.


Garlic, one clove

Parsley, a handful

Sherry vinegar, 2 tbsp

Spanish Onion, 1/4

Red Bell Pepper, 1/2

Vegetable Oil, 4 tbsp

Salt, a pinch

Ali Mojido, 1 tsp


Finely chop all ingredients and mix together.

Further information on the restaurant and their various outposts can be found at

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