Step 1

Start by mixing extra-virgin olive oil and red wine vinegar together in a bowl.

Step 2

Add the finely chopped parsley, oregano, and sage. Then add the chopped garlic and shallots. Taste it, to see if you like the balance.

Step 3

Next, put on some gloves, chop the habanero pepper as finely as possible, and you’ll probably want to leave the seeds out too. 

Step 4

Stir everything and season with Maldon sea salt and some freshly cracked tellicherry pepper.

Step 5

Cover and put in the fridge for at least 30 minutes (or overnight), to let the flavors mingle with the oil.

Step 6

After meat has cooked and rested, spoon the chimichurri sauce on top for serving.