Steak with chimichurri

Name: Steak with chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Argentina
Ingredients: 4 Sirloin or rump steaks (about 250 g each); 1 cup Fresh flat-leaf parsley, finely chopped; 1 tbsp Dried oregano; 4 cloves garlic; 1 tsp Chilli flakes; 3 tbsp Red wine vinegar; 120 ml Olive oil; 1 tbsp Coarse sea salt; Salt (to taste); Black pepper (to taste)

An Argentine asado favourite: thick grilled steak with a sharp, garlicky sauce of parsley, oregano, chilli and vinegar.

30 min15 prep · 15 cook
EasyDifficulty
650 kcalper serving

Ingredients

4 servings

Sirloin or rump steaks (about 250 g each)4
Fresh flat-leaf parsley, finely chopped1 cup
Dried oregano1 tbsp
garlic4 cloves
Chilli flakes1 tsp
Red wine vinegar3 tbsp
Olive oil120 ml
Coarse sea salt1 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
For the chimichurri, mix the parsley, oregano, finely chopped garlic, chilli, vinegar and oil with a pinch of salt.
2
Leave it to rest so the flavours blend.
3
Take the steaks out of the fridge ahead of time and season with coarse salt just before cooking.
4
Grill over hot embers or a very hot griddle, turning once, to your liking.
5
Rest the steaks before slicing.
6
Serve with plenty of chimichurri spooned over.

Tips and questions

How do I know when the steak is done?: With a thermometer: 52 °C rare, 57 °C medium-rare, 63 °C medium. Rest it 5 minutes before slicing.
How long does chimichurri keep?: About a week in a sealed jar in the fridge, covered with oil. It’s best made at least an hour ahead so the flavours blend.
Can I cook it without a grill?: Yes, a very hot cast-iron pan or griddle gives an excellent crust. Pat the steaks dry first so they sear.

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Steak with chimichurri

Ingredients

Steps

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