Sunday, 20 May 2018

Steak with Chimichurri Sauce

This has to be one of THE tastiest ways to serve steak!

This deliciously punchy sauce which originates from Argentina and Uruguay is the perfect condiment for barbecued, griddled or grilled meats - especially steaks.

We've recently got into the thin-cut sirloin steaks (more economical for a family of four, and a modest portion of red meat), which need only seconds on each side on a really hot pre-heated griddle for a nice char on the outside, and a pink and juicy inside, and are perfect then sliced into thick strips and drizzled with the chimichurri sauce.

This amount of sauce generously serves 8 when having a moderate amount of steak (such as the afore-mentioned thin-cut sirloin steak - which is around 160g / 6 oz), however I appreciate that some people like a big hunk o' meat, so the quantity of sauce reflects this, as if you're having 4 large steaks, then this would be enough to go between 4 to 6 people. You can easily halve the quantity of sauce if needs be. It also keeps well in the fridge for a few days, and you can make it the night before if you want the flavours to develop - otherwise just make it an hour or two in advance (or more if you have time).


  • Large handful (25g) flat leaf parsley
  • Large handful (25g) fresh coriander
  • Small handful fresh oregano, or 1 tbsp dried oregano
  • 1 small red onion / 1 banana shallot / 2-3 small shallots
  • 1 large red chilli
  • 2-3 cloves garlic, crushed
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 100ml olive oil (I like to use half and half extra virgin, and ordinary olive oil)
  • Salt and freshly ground black pepper to taste

For the steaks

  • 4 steaks of your choice
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Pinch of hot chilli powder or cayenne pepper
  • Salt

1. For the sauce: Chop the parsley and coriander relatively finely - you could pulse in a food processor if you like, but don't blend to a paste, as it needs some texture [Thermomix, drop onto running blades, Speed 8].

2. Chop the onion/shallot and the chilli into a fine dice, and mix all the sauce ingredients together with seasoning to taste (I use 1/2 tsp salt for our tastes) and set aside for the flavours to mingle together for an hour or more (refrigerate).

3. For the steaks: Mix together the oil, cumin, coriander and chilli/cayenne pepper. Rub the mixture evenly over the 4 steaks. 30-45 minutes before you cook the steaks, sprinkle with salt, and allow to come to room temperature. 

4. Cook the steaks to your liking, leave to rest for a few minutes (more for thicker steaks - at least 5 minutes), then slice into strips, plate up, and spoon over some of the chimichurri sauce.

We've enjoyed our chimichurri steaks served with cumin roasted sweet potatoes (scrub skins then cut into 1.5 inch cubes, and toss with a little olive oil and some cumin seeds, then roast at Gas Mark 6 for 35-45 minutes until tender and starting to caramelise, turning once) and a dressed rocket salad.

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