Chimichurri steak
An average of 4.3 out of 5 stars from 12 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It鈥檚 easy too.
By Mike Reid
From Ready Steady Cook
Ingredients
- sirloin: 2 x 275g/9戮oz sirloin steaks, around 2cm/戮in thick, fat trimmed, room temperature
- rapeseed oil: 2 tsp rapeseed oil, plus extra for drizzling
- sea salt: 1 tsp flaked sea salt
For the chimichurri sauce
- pepper: 1 small yellow pepper, seeds removed, roughly chopped
- chilli: 1 small red chilli, seeds removed
- chillies: 陆 tsp dried flaked chillies
- garlic: 2 garlic cloves, peeled
- parsley: 20g/戮oz fresh parsley, including any tender stalks
- tarragon: 10g/鈪搊z each fresh basil, tarragon and chives
- white wine vinegar: 1 tbsp white wine vinegar
- rapeseed oil: 150ml/5fl oz rapeseed oil
- black pepper: flaked sea salt and coarsely ground black pepper
Method
To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.
Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt.
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.
Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately.
