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

Nutrition per serving

  • kcal 303
  • fat 20g
  • saturates 5g
  • carbs 1g
  • sugars 1g
  • fibre 1g
  • protein 30g
  • salt 0.3g


  • 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


  1. 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.

  2. 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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