Chimichurri Steak

An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It’s easy too.


For the chimichurri sauce

  • 2 x 275g sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature
  • 2 tsp rapeseed oil, plus extra for drizzling
  • 1 tsp flaked sea salt
  • 1 small yellow pepper, seeds removed, roughly chopped
  • 1 small red chilli, seeds removed
  • ½ tsp dried flaked chillies
  • 2 garlic cloves, peeled
  • 20g fresh parsley, including any tender stalks
  • 10g each fresh basil, tarragon and chives
  • 1 tbsp white wine vinegar
  • 150ml rapeseed oil
  • flaked sea salt and coarsely ground black pepper


  1. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.
  2. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt.
  3. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.
  4. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately.


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