Argentinian ‘Chimichurri’ Steak

Argentinian ‘Chimichurri’ Steak

This chimichurri sauce is zingy, fresh, and easy to make! 


  • 250ml  mellow yellow oil (or olive oil)
  • 2 tablespoons sherry vinegar
  • ½ bunch finely chopped parsley
  • ½ bunch mint
  • 3-4 cloves garlic , finely chopped or minced
  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • pepper, to taste (about 1/2 teaspoon
  • 1 lime zest
  • 2 x 10 oz Sirloin or ribeye steaks


Combine ingredients and use half to marinade steak
Use the rest to baste steaks while grilling on the BBQ and save a little to brush over the steaks at the end when they are finished cooking.


Recipe by Chef Cathcart  

Newer post