Chimichurri Steak with Garden Herbs

The herb sauce that makes a steak great. Parsley, oregano, garlic and chilli — bright, fresh and bold.

25 minServes 4Easy

ParsleyGarlicOregano

Make the chimichurri when herbs are fresh and abundant. The sauce keeps in the fridge for a week.

Photo coming soon

Ingredients

4ribeye or sirloin steaks
for the chimichurri:
large bunch (60g)fresh flat-leaf parsley
2 tbspfresh oregano leaves
3 clovesgarlic
1red chilli, deseeded
80mlolive oil
2 tbspred wine vinegar
to tastesalt and black pepper

Method

1Make the chimichurri: finely chop parsley, oregano, garlic and chilli by hand or pulse briefly in a food processor. Stir in oil and vinegar. Season well. Let sit at least 30 minutes for flavours to develop.
2Bring steaks to room temperature 30 minutes before cooking. Season generously with salt.
3Cook on a very hot griddle or grill — 2-3 minutes per side for medium-rare. Rest for 5 minutes.
4Spoon chimichurri generously over the steaks. Pass more at the table.

Tips

Chimichurri is a sauce that rewards doing it by hand — the texture is better than blended.

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