Chimichurri – a South American marinade and sauce – goes wonderfully with chorizo and steak. We’ve added some piquillo peppers to intensify the flavour. You’ll need to begin this recipe a day ahead.
- 150 gm dried black-eyed beans, soaked overnight in cold water, drained
- 2 chorizo
- 2 tsp olive oil
- 8 canned piquillo peppers, finely chopped (see note)
- 2 tbsp finely chopped oregano
- 100 ml extra-virgin olive oil
- 60 ml (¼ cup) sherry vinegar
- 2 tsp sweet paprika
- 1 garlic clove, finely chopped
- 1Combine beans and enough cold water to cover generously in a saucepan. Bring to the boil and cook over high heat until tender (10-15 minutes). Drain and keep warm.
- 2For piquillo chimichurri, place ingredients in a bowl, pour over beans and toss to combine. Season to taste, set aside.
- 3Preheat oven to 220C. Heat an ovenproof frying pan over high heat, add chorizo and oil and cook, turning regularly, until golden (1-2 minutes). Transfer to oven and bake, turning occasionally, until heated through (5-10 minutes). Divide beans among plates, top with thickly sliced chorizo and serve immediately.
Piquillo peppers are wood-fired Spanish peppers available from Spanish delis and specialty food stores. The Australian versions in jars don’t have as authentic a flavour.
Drink Suggestion: A gutsy red monastrell. Drink suggestion by Max Allen