Steak with chimichurri sauce
Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course
- Prep: 10 mins
Cook: 8 mins
- Serves 2
- Easy
Ingredients
- small bunch parsley, roughly chopped
- ½ tsp oregano, fresh or dried
- 2 garlic cloves
- 1 shallot, chopped
- ½ tsp chilli flakes
- 2½ tbsp olive oil
- juice ½ lemon
- 2 tsp red wine vinegar
- 2 x 125g rib-eye or sirloin steaks
- fries and salad, to serve
Method
-
To make the chimichurri, blitz the
parsley, oregano, garlic, shallot and chilli
flakes in a food processor or chop very
finely by hand. Add 2 tbsp of the olive
oil, the lemon juice, vinegar and some
seasoning, and pulse to combine
everything to a saucy consistency.
-
Rub the remaining oil and a little
seasoning into the steaks. Heat a griddle
or frying pan and cook the steaks for
2-3 mins on each side or until done to
your liking. Rest for a few mins, then
spoon over the sauce and serve with
fries and salad.
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