Steak With Chimichurri Sauce

STEAK WITH CHIMICHURRI SAUCE by @cookingwithzainab

Chimichurri is an uncooked sauce used as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version (we're using the green). It is made of finely chopped parsley, minced garlic, olive oil, oregano.

Read on to replicate @cookingwithzainab’s delightful T-bone with chimichurri sauce recipe!


For the chimichurri:

  • Small bunch of parsley, roughly chopped
  • 2-4 garlic cloves
  • 2 tbsp vinegar
  • 1/2 tsp salt, I used sea salt but table salt is fine
  • 1/4 tsp black pepper
  • 1/2-1 tsp red chilli flakes
  • 1/2 tsp dried/fresh oregano
  • Juice of 1/2 lemon
  • 1/4 cup olive oil, 60ml

For the steaks:

  • 2 thiccc 600g t-bone and porterhouse steaks from saffron alley
  • 1 tbsp vegetable oil
  • Salt and pepper
  • 60g / 4 tbsp’ish unsalted butter
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, peeled and a bit smushed


For the chimichurri:

Blitz together the parsley, garlic, vinegar, salt, pepper, chilli flakes, oregano, lemon juice and olive oil, sauce done baby.

For the steaks:

  • Take them out the fridge and bring them down to room temp, should take around half an hour. Pat them dry with some kitchen towel.
  • Add oil and 1 tbsp of butter to a very hot pan
  • Season your steaks with salt and pepper and add them to your pan
  • Once you see a nice crust develop, flip it over carefully, took around 2.5 mins
  • Then after a min add more butter, a garlic clove and rosemary, baste the steak in the melted butter using a spoon. Give it another min and then take it out the pan.
  • Let the steaks rest for 10 mins before slicing them to your liking and spooning over the chimichurri


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