Argentinean chimichurri steak

Diana Henry jazzes up this steak recipe with the sensational South American flavours of peppery parsley, garlic, lime and hot chillies
By Diana Henry
Argentinean chimichurri steak
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the chimichurri relish

  • 1 large bunches flat leaf parsley, leaves only
  • 3 cloves garlic, peeled
  • 3 tbsp red wine vinegar
  • 1/2 limes, juice only
  • 3 tbsp chopped oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 120 ml extra virgin olive oil
  • 1 red chilli, halved and seeded

For the steak

  • 1 x 200 g rib-eye steaks
  • 1 tbsp oil

To serve

  • 1 bunches watercress
  • potatoes, sautéed with ground cumin

Tips and Suggestions

Chimichurri sauce tastes best when fresh, so use on the same day it is made. Alternatively, it can be stored in an airtight container in the fridge for up to a week.


1. For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.

2. For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.

3. Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.

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