Steak with Chimichurri

This entry is filed under Meat Recipes.

Tastes as good as it looks

Tastes as good as it looks

Being a true carnivore, steak is welcome anytime so long as it’s flavoursome, tender and properly cooked. I like it even better when it comes with sauce. Hot or cold doesn’t matter, so long as the sauce compliments the rich savouriness of the beef.

A classic peppercorn sauce or béarnaise (if you can be bothered) are hard to beat. Even melted garlic butter oozing over the beef is pretty much up there as far as my tastebuds are concerned.

On Friday however, I decided to whizz up some chimichurri sauce.  Originating from Argentina – a country re-knowned  for steak this winning combo tastes delicious. Chimi has a clean, tangy freshness which guarantees to bring out the best in steak.

And even if you’re not an avid meat eater like me, you’ll be pleased to know that Chimichurri works just as well with chicken, fish and vegetables too. The sauce tastes best if it’s made in advance– ideally a day beforehand if you can manage it, but even if you throw it together and eat straight away it will still elevate your steak to another level.

N.B: Don’t stint on the smoked paprika – it is a key ingredient here and besides imparting a smoky flavour lends authenticity to the sauce. Other than that you can be pretty relaxed. So if for example you don’t have parsley use coriander, likewise you can always substitute lemons with wine or better still sherry vinegar. 

Serves: 4
Preparation Time: 5 minutes
Effort Level: easy:
Shelf Life: 3 days in fridge

4 x 1” thick sirloin steaks
2 medium chillies
2 shallots
75g flat parsley leaves
4 fat garlic cloves
1 tsp La Chinata smoked paprika
1/2 tsp coarse sea salt
150ml olive oil
2 lemons
Sea salt & black pepper

Here’s What You Do:
Place the shallots, chillies, garlic, paprika, salt and parsley in the food processor and blitz until finely chopped.

Add the juice from 2 lemons and the olive oil then blitz to mix until well combined but don’t over pulse.  Season with salt and pepper then refrigerate for an hour minimum or better still overnight.

When your ready to cook, bring the steaks to room temperature and rub generously with olive oil before seasoning with sea salt and black pepper.

Place a dry frying over a high heat and leave it to get searingly hot.
Place the steaks in the pan and cook them to your preference. Serve with the chimichurri sauce. 

2 Responses to “Steak with Chimichurri”

  1. Brian Jones says:

    Dear Uma
    You (along with the exceptionally good weather) inspired my wife to make the sauce Saturday evening to have with our steaks. As luck would have it, Shelia had all the ingredients including the paprika which I was a bit skeptical about but it really adds something to the overall flavour. Suffice to say the sauce was delicious and we will definitely have it again.
    Thanks Brian Jones

  2. Shelly Coleman says:

    We used to live in Buenos Airies and regualrly enjoyed a steak with chimichuri. I haven’t thought about it in ages and feel quite nostalgic. Thanks for reminding me what a great side sauce it is. In Argentinian restaurants it is served in a little pot on the side so people can dip their steak into it.

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