This Argentinian sauce, is poured over grilled meat as it comes off the fire, but can also be used as a marinade.
1 Red jalpeno chilli
2 teaspoons fresh origanum leaves
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary leaves
about 1 cup good olive oil
1 Tablespoon Paprika
1 Tablespoon Chopped Italian parsley
1-2 teaspoon finely chopped garlic
2 bay leaves, crumbled
2 tablespoons red wine vinegar
1/2 teaspoon salt
ground black pepper
Griil the chilli under a hot grill or over a flame. Turn it over with tongs until freckled with black, about a minute. Allow to cool, then halve, seed and finely chop, not leaving out the tasty black blisters.
Bruise the origanum, thyme and rosemary in a mortar. Warm the olive oil. Remove from the heat and stir in the herbs, chopped chille and remaining ingredients.
If you makes this sauce a few hours in advance, leave out the parsley and add nearer to serving time. Check seasoning.
Leave to infuse for at least an hour at room temperature. Spoon over just-cooked, out-of-the-pan steaks.
Serves 4 - 6 Steaks