Steak with chimichurri sauce
By Good Food
Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli – and chips, of course
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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
Ingredients
- 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
Method
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.
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.
