Chimichurri steak
Juicy griddled steak served with a fresh, herby chimichurri sauce. Perfectly cooked in under 10 minutes, this vibrant dish makes an easy yet impressive meal.
Updated : 03 October, 2025
Easy
About 20 min.
Ingredients
2
Beef steak
Rapeseed oil
1 teaspoon
Sea salt
0.5 teaspoon
Chilli flakes
2
Garlic
20 grams
Parsley
10 grams
Basil
1 tablespoon
White wine vinegar
150 milliliters
Rapeseed oil
to taste
Sea salt
to taste
Ground black pepper
For the chimichurri sauce
1
Yellow bell pepper
1
Red chilli pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sirloin steak would work best for this dish.
Step 2
Begin by preparing the chimichurri sauce. Combine all the sauce ingredients in a high-powered food processor and blend until smooth and well incorporated. If preferred, use a pestle and mortar for a more rustic texture.
Step 3
Heat a griddle pan over high heat until smoking hot. Rub oil into the steaks and season one side with salt. Place the steaks on the griddle, seasoned side up, and cook for 4 minutes.
Step 4
Flip and cook for a further 3 minutes on the other side. Transfer the steaks to a board and allow them to rest for 7 minutes to retain their juices.
Step 5
Once rested, slice the steak into thick strips and arrange evenly on two warmed plates. Generously spoon over the chimichurri sauce, drizzle with a little extra oil, and serve immediately.