Steak with chimichurri sauce

Steak with chimichurri sauce

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Use your choice of porterhouse or rump steak, but be aware that the cooking time will vary, depending on the thickness of the steak and how you like it cooked.

Ingredients

Quantity Ingredient
4 x 150g beef porterhouse or rump steaks
oil, for cooking

Chimichurri sauce

Quantity Ingredient
125ml extra-virgin olive oil
4 tablespoons red wine vinegar
1 handful flat-leaf parsley leaves
1 handful coriander leaves
2 garlic cloves, peeled
1 teaspoon chilli flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt

Method

  1. To make the chimichurri sauce, place the oil, vinegar, herbs, garlic, chilli, cumin and salt in a food processor and blend until smooth. You can use a mortle and pestle if you prefer.
  2. Pour half the chimichurri sauce over the steaks. At this stage they can be marinated for up to 4 hours, time permitting.
  3. Heat a barbecue grill until hot. Brush the steaks lightly with oil then cook for about 3–4 minutes on each side, or until done to your liking. Remove from the grill and rest in a warm place, covered, for 5 minutes. Slice the steaks thickly and pour the remaining chimichurri sauce over to serve. Serve with potato chips.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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