Sizzling Steak with Chimichurri Sauce
  • 3 garlic cloves
  • 2 teaspoons sea salt flakes
  • 1 teaspoon cumin
  • pinch of cracked pepper
  • 180mL (3/4 cup) extra virgin olive oil
  • 80ml (1/3 cup) red wine vinegar
  • handful of flat leaf parsley, finely chopped
  • handful of coriander, finely chopped
  • optional: small red chilli, deseeded and finely chopped
  • 4 x 200g steaks of your choice (such as scotch fillet, sirloin or eye fillet)
  • Sea salt flakes
  1. To make the chimichurri pound garlic, salt, cumin and pepper in a mortar and pestle. Stir through the remaining ingredients and adjust seasoning as required with more salt or more vinegar for acidity.
  2. Marinate the steaks in one third of the sauce for 30 minutes or overnight.
  3. Bring the steaks to room temperature and season with some extra salt. Heat a cast iron frypan over high heat. Cook the steaks for 3 minutes on each side for medium rare or 4 minutes for medium.
  4. Remove steaks from the pan and rest on a wire rack for half the cooking time.
  5. Serve with remaining chimichurri sauce.
Recipe by Helen Tzouganatos at