Chimichurri Steak
Chimichurri Steak



  • 2 x sirloin steaks
  • 2 tsp oil
  • 1 tsp flaked sea salt
  • For the Chimichurri
  • 2 small yellow capsicum, deseeded and finely chopped
  • 1 small red chilli
  • ½ tsp dried chilli flakes
  • 2 peeled garlic cloves
  • 20g parsley
  • 10g each fresh tarragon, chives, and basil
  • 1 tbsp wine vinegar
  • 150ml rapeseed oil
  • Salt and pepper
  • Make the chimichurri by blending all of the ingredients in a food processor.
  • Place a griddle over a high heat, and rub the steaks with oil and seasoning. Cook on the griddle for 4 mins, then flip and cook for 3 mins on the other side. Transfer to a board and leave to rest for 7 mins. Slice the steak thickly, arrange over two plates, and drizzle liberally with chimichurri.
10 mins
2 serving

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