Steak with Chimichurri Sauce

This Argentinean sauce is the perfect condiment to steak. You can also use the sauce as a marinade for the steak. Serve with a simple salad of spinach, pear and walnuts.

Makes 4 Servings

Total Prep Time: 30 minutes


2 tablespoons olive oil

4 steaks (rib-eye, sirloin or flank)


1 ½ cups fresh flat-leaf parsley

1 cup fresh cilantro

½ cup fresh oregano

2 garlic cloves, peeled

¾ cup olive oil

2 tablespoons red wine vinegar or lemon juice

sea salt and black pepper

½ teaspoon red pepper flakes


Chop fresh herbs and garlic finely. Alternatively, you can blitz them in a food processor. Transfer to a bowl. Whisk together oil, vinegar, salt, pepper and red pepper flakes, pour onto fresh herbs, stir to combine.

Season steaks with salt and pepper. Heat oil in a pan over high heat, cook steaks to your liking – about 3-5 minutes per side depending on the thickness. Serve with sauce on the side or on top of steaks.