Rib-Eye Chimichurri Steak

This Argentinian dish is a great alternative to traditional sauces for steak. It’s fresh and zingy with a chilli kick that makes it perfect for Summer with a simply dressed salad and a beer or two! This recipe will make enough sauceĀ for 6 steaks. It will keep in the fridge for a week but is best served fresh.


You will need:

Bag of Mixed Salad Leaves


Olive Oil

Rib-Eye Steak


For the Chimichurri

Bunch of Flat Leaf Parsley (about 40g)

1 tbs Fresh Oregano

4 Cloves of Garlic

1 Red Chilli

1 tsp Dry Chilli Flakes

Juice of 1 Lime

1/2 tsp Fresh Ground Pepper

Good Pinch of Sea Salt

4 tbs Olive Oil

3 tbs Red Wine Vinegar


  1. So this is a tough one….. Whack it all in a food processor and mix for about 10 seconds. You don’t want to do it much longer as you need some texture to the sauce. It doesn’t want to get to a paste stage. Set the sauce aside as you cook your steak and prepare the salad.


To cook your steak:


  1. Lightly oil the steak and then generously season with sea salt and cracked black pepper. Heat your frying pan on a very high heat and wait until the pan is smoking before adding the steak to the pan. Cook on one side for a minute then the other. Keep turning the steak every minute on the high heat for a total of about 6 minutes for a medium rare steak, this does of course depend on the thickness of your steak. Use the finger test if you aren’t sure. Just push in the thickest part of the steak if it feels too fleshy keep cooking and you will feel the steak firming up.
  2. When you are happy with your steak take it out and rest for 3-4 minutes while you prepare a simple salad
  3. Put all the leaves in a bowl and squeeze over a little fresh lemon juice and a drizzle of olive oil. Then get your fingers in and lightly toss the salad so the leaves are all coated.
  4. Slice the steak in to bite sized pieces and place in the bowl. Dress with the Chimichurri and then add the salad.





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