Chimichuri Steak

Chimichuri Steak – Serves 2

  • 1 Large Rump / Sirloin Steak


  • Fresh Spinach
  • Soft Goats Cheese
  • Peach
  • Dressing; Equal Parts; Lemon Juice, Olive Oil and teaspoon of Dijon Mustard

Chimichuri Sauce
  • 1 pack fresh parsley
  • 4 garlic cloves
  • 2 teaspoons dried oregano
  • 100mls olive oil
  • 2 tablespoons red (or white) wine vinegar
  • 1 pinch sea salt
  • 1 pinch black pepper

  1. Blitz all the Chimichuri ingredients in a hand blender – get one here if you don’t already own! Ideally make this in advance as the flavours develop!
  2. Remove from fridge 10 minutes before cooking and season with salt and pepper
  3. With your coals or gas very hot cook directly over the heat
  4. Cook to your desired ‘doneness?’ and allow to rest (don’t lose the juices!)
  5. Whilst the steak is resting place the chopped peach on the grill (it needs your full attention as will blacken quick at this heat) and cook for around 2 minutes moving constantly
  6. Slice the steak diagonally into a 1/4 inch thick slices and serve with Chimichuri sauce
  7. Mix the spinach, grilled peach and goats cheese and serve with dressing


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