Clifton Outdoor Kitchens

Chimichurri steak cooked dirty

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!

  • 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
  • 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
  1. 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!
  2. Remove from fridge 10 minutes before cooking and season with pinch of salt and pepper to taste
  3. With your coals or gas very hot cook directly over the heat (photo was a Christmas dirty cook)
  4. Cook to your desired ‘doneness?’ and allow to rest (don’t lose the juices!)
  5. 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
  6. Slice the steak diagonally into a 1/4 inch thick slices and serve with Chimichuri sauce
  7. Mix the spinach, grilled peach and goats cheese and serve with dressing
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