Sur Chimichurri Mild

Description

Sur Chimichurri Mild is the gentlest introduction to authentic Argentine chimichurri — a fresh, raw sauce that lets the herbs and garlic do the talking without any chilli heat. Made locally with fresh parsley, garlic, lemon juice, extra virgin olive oil, vinegar, herbs, and spices, it is bright, zesty, and endlessly versatile.

This is the version that works for everyone at the table. The parsley and garlic are front and centre, lifted by the lemon juice and rounded out by the richness of extra virgin olive oil. The vinegar adds a sharp, tangy edge that cuts through the richness of grilled meat, while the spices add depth without heat. It is balanced, clean, and refreshing.

Chimichurri was made for steak, and mild is the perfect choice when you want the fresh, herbaceous character of an Argentine sauce without the fire. Spoon it over grilled beef, pork, or chicken — or use it as a bright, zesty contrast to roast vegetables, grilled fish, or simply mopped up with warm crusty bread.

For best results, take it out of the fridge before use to let it warm up a little, and give it a good stir to bring all the flavours back together before serving.

Quick Facts

• Type/Cut: Chimichurri sauce (jar)
• Key features: Mild heat level, raw sauce, fresh parsley and garlic, extra virgin olive oil, locally made
• Best for: Grilled steak, BBQ meats, roast vegetables, chicken, fish, burgers, dipping sauce, marinade
• Flavour/texture: Fresh, herbaceous, and tangy — parsley and garlic shine with bright lemon and vinegar, no chilli heat

Why You'll Love It

• All the fresh, herbaceous flavour of authentic Argentine chimichurri with zero heat — perfect for the whole family
• Made with fresh, real ingredients — parsley, garlic, lemon juice, and extra virgin olive oil, not powders and extracts
• Locally made right here in the Shire — support local with a sauce that tastes like it came from someone's kitchen, not a factory
• Incredibly versatile across meats, seafood, and vegetables — as good on grilled fish as it is on a charred steak
• A bright, clean flavour profile that complements food without dominating it — the garlic and herbs enhance, never overpower

Cooking Tips

• Spoon generously over steak fresh off the grill — the residual heat warms the sauce just enough to release its aromatics without cooking out the freshness.
• Use as a marinade for beef, chicken, or fish — coat and rest for at least 30 minutes before cooking for best results.
• Always stir well before serving — the fresh herbs and garlic settle, and you want every spoonful to carry the full flavour.
• Take it out of the fridge 15 to 20 minutes before using — chimichurri is at its best at room temperature, not fridge cold.
• Drizzle over grilled vegetables just before serving for a bright, tangy lift that transforms simple charred capsicum, zucchini, and eggplant.

Serving Ideas

• Spoon generously over a freshly grilled grass-fed steak and serve with crispy roast potatoes and a simple green salad for a classic steakhouse meal.
• Toss through warm roasted pumpkin and chickpeas with crumbled feta for a vibrant, herb-packed vegetarian side or light lunch.
• Add Sur Chimichurri Mild to your next order for a fresh, zesty sauce that brings Argentine flavour to your table without the heat.