Mint Chimichurri

Chimichurri is the perfect condiment to accompany your steak, grilled chicken or BBQ lamb.  Usually made with parsley, our version has a slight tweak to it as we all like to try something a little different now and again.  Mint has been known to soothe an upset stomach and aid in digestion so it’s the perfect condiment when eating steak.


  • 1 bunch mint
  • 4 cloves garlic
  • 1 tsp smokey paprika 
  • Chilli flakes to taste (optional)
  • Olive oil
  • Red wine vinegar 


  1. Finely chop mint and garlic
  2. Add 50/50 red wine vinegar and olive oil until desired consistency is reached (approximately 1-2 tablespoon of each)
  3. Set aside for for 1 hour to allow flavours to infuse and stir before serving
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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