Chimichurri is my all-time favourite steak sauce. I love the punchy combination of fresh herbs and red wine vinegar. For a more intense flavour I firstly marinate the meat in chimichurri and then serve it as an accompaniment when the steaks are ready. Chimichurri is a ‘clean’ sauce because it is gluten, dairy and sugar free and packed with antioxidants from vibrant greens and garlic. The chilli is optional, I tend to leave it out for the kids but if you love heat then fire up!
My tips for a perfect steak are-
- Bring steak to room temperature before grilling to ensure even cooking.
- Ensure your grill pan is hot to seal the surface and form a crispy crust.
- Rest the steak after cooking to relax the muscle fibres and allow the juices to run back into the meat.
- Slice against the grain to shorten the muscle fibres and make the steak easier to chew.
Get these basics correct and you will have a tender juicy steak every time.
- 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
- 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.
- Marinate the steaks in one third of the sauce for 30 minutes or overnight.
- 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.
- Remove steaks from the pan and rest on a wire rack for half the cooking time.
- Serve with remaining chimichurri sauce.