Looking for an amazing steak recipe that will wow your guests? Look no further than our Chimichuri Steak recipe! This succulent steak is rubbed with a fragrant chimichuri sauce, then grilled to perfection.
Served with a fresh spinach salad and soft goat’s cheese, this dish is healthy and delicious.
So what are you waiting for fire up the grill!
Chimichuri
- 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
Salad
- Fresh Spinach
- Soft Goats Cheese
- Peach
- Dressing; Equal Parts; Lemon Juice, Olive Oil and teaspoon of Dijon Mustard
Steak Cut
Tomahawk / Rump / Sirloin Steak
The Process
- 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!
- Remove from fridge 10 minutes before cooking and season with pinch of salt and pepper to taste
- With your coals or gas very hot cook directly over the heat (photo was a Christmas dirty cook)
- Cook to your desired ‘doneness?’ and allow to rest (don’t lose the juices!)
- 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
- Slice the steak diagonally into a 1/4 inch thick slices and serve with Chimichuri sauce
- Mix the spinach, grilled peach and goats cheese and serve with dressing
