Chimichurri Steak

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

Ingredients

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

METHOD

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.