Steak with Chimichurri

Hey my lovelies!

Today's recipe is steak with this beautiful Chimichurri. What is Chimichurri I hear you ask. Chimichurri is a sauce from Argentina and Uruguay that is sometimes used to marinate meat but often served on the side especially with steak. This sauce is packed with so much flavour and honestly takes your steak to the next level!

The steak

In terms of the steak for this recipe, we're going to keep it nice and simple because it's the chimichurri that's really going to carry this dish. I used Rib Eye as it's super juicy and tender and seasoned it with a bit of olive oil and salt and pepper.

Below are some tips for when making this recipe:

• I used a mortar and pestle so that I can really hammer down the garlic, salt and sugar. The coarse salt blisters and tears the garlic really quickly and the sugar takes away the harshness of the garlic. If you don't have a mortar and pestle you can, of course, chop up your garlic finely and just mix it in.

• Chop up all your ingredients nice and finely as it makes for a smoother Chimichurri.

• You can customise your Chimichurri based on your taste buds, feel free to use 1 garlic clove and 1 chilli instead of 2. Remember you can always add ingredients but you can never take away.

• Take your steak out of the fridge 20 minutes before cooking which helps the steak cook evenly. Cooking a stone-cold steak means you'll have to overcook it on the outside.

• Make your Chimichurri first and let it sit in the fridge until you are ready to eat your steak, this will really ensure all the flavour is locked in!

As always you can watch me make this on my Instagram and don't forget to tag me in any pictures/videos if you try any of my recipes!

Ingredients for the steak

Rib Eye steak

Coarse steak

Black pepper

Olive Oil

Ingredients for Chimichurri

30g parsley (unchopped weight) this should give you 1/2 cup finely chopped

2 garlic cloves

2 small chillies or 2 tsp chilli flakes

1/2 tsp coarse salt

Pinch of sugar

1/4 tsp oregano

Pepper to taste

1 tbsp red wine vinegar

Instructions

• Wash and Chop your parsley very finely and set it to the side

• Cut your chillies finely and set to the side. You don't want it too fine as you still want to see the beautiful red colour in your Chimichurri

• In your mortar and pestle add the garlic cloves, the salt and the sugar. With the base start to hammer down. The sugar and salt will help turn the garlic into a puree.

• Add the oregano, parsley, chillies, olive oil and red wine vinegar to the garlic puree and mix it all till its combined

• Cover the Chimichurri and let it rest in the fridge until you are ready to eat.

• Take the steaks out 20 minutes before cooking and pat dry

• Brush both sides of your steak with a little olive oil and season both sides generously with salt and pepper

• Add a little olive oil to a pan ( I like using cast iron ) and turn your heat to high

• To the hot pan add your steak and sear for 1 minute and 30 seconds to 2 minutes depending on the thickness of your steak, turn around and do the same to the other side. Turn the steak to the side of the fat and sear for about 30 seconds so its not chewy.

• Let the steak rest for about 5 - 10 minutes before cutting

• Slice your steak and add the Chimichurri on top and serve!