Chimichurri is my favourite sauce for steak — bright, herb-filled and tangy from red wine vinegar. I like to marinate the meat briefly in chimichurri for extra depth of flavour, then serve the remaining sauce alongside the cooked steaks. This simple sauce is naturally gluten-free, dairy-free and contains no added sugar, while the fresh herbs and garlic add antioxidants and a lively aroma. The chilli is optional: leave it out for children or add it if you prefer some heat.
My tips for cooking the perfect steak:
- Bring steaks to room temperature before cooking so they cook evenly.
- Preheat your grill pan or cast-iron skillet until very hot to create a caramelised crust.
- Allow steaks to rest after cooking so the muscle fibres relax and the juices redistribute.
- Always slice against the grain to make the meat more tender and easier to chew.
Get these basics right and you’ll have tender, juicy steak every time.
Sizzling Steak with Chimichurri Sauce
Serves: Serves 4.
Ingredients
- 3 garlic cloves
- 2 teaspoons sea salt flakes
- 1 teaspoon ground cumin
- Pinch of freshly cracked black pepper
- 180 mL (3/4 cup) extra-virgin olive oil
- 80 mL (1/3 cup) red wine vinegar
- Handful of flat-leaf parsley, finely chopped
- Handful of coriander (cilantro), finely chopped
- Optional: small red chilli, deseeded and finely chopped
- 4 × 200 g steaks of your choice (scotch fillet, sirloin or eye fillet work well)
- Extra sea salt flakes, for seasoning
Instructions
- Make the chimichurri: pound the garlic with the sea salt, cumin and cracked pepper in a mortar and pestle (or finely mince and mash together). Stir in the olive oil, red wine vinegar, parsley, coriander and chilli if using. Taste and adjust seasoning with more salt or vinegar to balance.
- Reserve two-thirds of the chimichurri to serve with the cooked steaks. Place the steaks in a shallow dish and coat with the remaining one-third of the sauce. Marinate for 30 minutes at room temperature or up to overnight in the refrigerator for deeper flavour.
- Bring the steaks back to room temperature before cooking. Pat dry lightly, then season with a little extra sea salt. Heat a cast-iron skillet or heavy-based pan over high heat until smoking hot.
- Cook the steaks to your preferred doneness: about 3 minutes per side for medium-rare or around 4 minutes per side for medium, depending on thickness. Avoid overcrowding the pan to preserve the sear.
- Transfer the steaks to a wire rack or plate and rest for half the cooking time (about 3–4 minutes for medium-rare) so the juices redistribute.
- Slice the steaks against the grain and serve with the remaining chimichurri spooned over or alongside. Enjoy with roasted vegetables, salad or crusty bread to soak up the sauce.
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