Chimichurri Steak
Juicy, perfectly seared steak topped with a vibrant homemade chimichurri. Fresh, garlicky and packed with flavour – this is next-level steak done right.
Servings: 2
Equipment
- Sharp Knife & Chopping Board
- Medium Sized Mixing Bowl & Whisk
- Paper Towels (for drying steak)
- Large Heavy-Based Pan & Tongs (for frying steak)
Ingredients
Chimichurri (see notes)
- 1/3 cup / 80ml Extra Virgin Olive Oil
- 1 small bunch of Fresh Parsley, finely diced (1oz/30g)
- 2 tbsp Red Wine Vinegar
- 2-3 cloves of Garlic, finely diced
- 1 Shallot, very finely diced
- 1 tsp Dried Oregano
- 1/4 tsp Salt, or to taste
- 1/8 - 1/4 tsp Chilli Flakes
- 1/8 tsp Black Pepper, or to taste
Steak
- 1 tbsp Vegetable Oil
- 2x Steaks of choice, at room temp (see notes)
- 2 tbsp / 30g Unsalted Butter
- Salt & Black Pepper, as needed
- Fries, Mash or Side(s) of choice, to serve
Instructions
- Add all of the Chimichurri sauce ingredients to a medium-sized mixing bowl and give everything a good whisk. Check for seasoning and adjust if needed, then place to one side.
- Use paper towels to pat the steaks dry to remove excess moisture, then generously season both sides with salt and pepper. Place a large heavy-based or cast-iron pan over high heat. Once very hot, add the veg oil, leave for 5-10 seconds, then carefully add the steaks. For a 3/4"/2cm thick steak, achieving medium-rare, leave to fry for 2 minutes, then flip and leave for another minute. Add the butter and baste the steaks for a further minute, then remove from the pan and leave to rest on a plate to one side. Rest for at least 5 minutes to help the steak retain its juices.
- To serve, give the Chimichurri a quick whisk to make sure everything is properly combined. Thinly slice the steak, then spoon over your preferred amount of sauce. Tuck in and enjoy!
Video
Notes
a) Steaks - timings will be dependent on how thick the steaks are, so just use the above method as guidance. I used Rump to film, but also like Ribeye or Sirloin. Flank or Skirt are most traditional, so feel free to use them. I just use what I have easy access to. The sauce could serve 4 steaks, so double up if you need!
b) Resting the steak - really important you let the cooked steak rest, so don't slice into it straight away. I recommend 5 mins, with 8-10 minutes being the max.
c) Slicing the steak - when you slice the steak, try to slice into it with the knife at a slight angle, instead of slicing directly down. Also, try to slice against the natural grain of the meat. Both of these things will leave you with softer, more tender strips.
d) Chimichurri - this makes a big batch which could serve 4 steaks (depending on size). If you have leftovers, just tightly store in the fridge and bring back to room temp before using (should last 5 or so days, just use your best judgment).
e) Calories - assuming 2x 8oz/220g steaks and half of the sauce is used for two people.
Nutrition
Calories: 623kcal | Carbohydrates: 2.6g | Protein: 48.79g | Fat: 47.43g | Saturated Fat: 19.497g | Polyunsaturated Fat: 3.324g | Monounsaturated Fat: 23.313g | Trans Fat: 0.944g | Cholesterol: 176mg | Sodium: 477mg | Potassium: 866mg | Fiber: 0.6g | Sugar: 0.49g | Vitamin A: 1008IU | Vitamin C: 10.9mg | Calcium: 55mg | Iron: 5.65mg