South american beef steak with chimichurri salsa

Rachel Allen marinates tender sirloin steaks in a citrus chilli marinade and serves them with a fabulously tasty salsa
By Rachel Allen
South american beef steak with chimichurri salsa
  • Rating:
  • Serves: 6
  • Cook Time: 7 minutes
  • Prep Time: 20 minutes plus at least 1 hr marinating
  • Effort: easy


  • 6 sirloin steaks, about 1cm thick

For the marinade

  • 6 cloves garlic, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 1 orange, juice only
  • 1 lemon, juice only
  • 2 tbsp chopped parsley
  • 100 ml olive oil

For the chimichurri salsa

  • 1 clove garlic, finely chopped
  • 1 tbsp red onions, or spring onion finely chopped
  • 1 tbsp white wine vinegar
  • pinch dried red chilli flakes
  • 2 tbsp chopped coriander, leaves and stalks
  • 2 tbsp chopped parsley
  • 1/2 limes, juice only
  • 100 ml olive oil


1. Using a sharp knife score the steaks in a criss-cross pattern 1mm deep.

2. To make the marinade: combine the ingredients in a shallow dish or plastic bag.

3. Add the steaks and toss in the marinade. Place in the fridge for at least 1 hour and up to about 8 hours.

4. To make the chimichurri salsa: combine all the ingredients in a bowl and season to taste with salt and pepper.

5. Heat a grill pan, frying pan, or barbecue, until very hot.

6. Remove the steaks from the marinade and cook for about 3-4 minutes on each side, or longer depending on your taste.

7. To serve: transfer to serving plates and drizzle with the chimichurri salsa. Serve the remaining salsa in a bowl on the side.

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