Chimichurri Steak

Method

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1. Dissolve the salt in the warm water and vinegar — this seasons the sauce evenly rather than leaving salty pockets.

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2. Combine the chopped parsley, oregano, garlic, shallot and chilli in a bowl.

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3. Stir in the vinegar mixture, then the olive oil, and add the pepper.

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4. Cover and leave at room temperature for at least 1 hour, and up to 3. Do not refrigerate it before serving — cold olive oil solidifies.

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5. Take the steaks out of the fridge 45 minutes before cooking and salt them generously on both sides.

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6. Get a barbecue or heavy griddle pan searingly hot. Brush the steaks with the neutral oil.

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7. Grill for 4 minutes without moving them, turn once, and grill 3 to 4 minutes more for medium-rare, or until a thermometer reads 52°C / 125°F at the centre.

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8. Rest the steaks on a warm board for 8 to 10 minutes — half the cooking time is the rule.

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9. Slice thickly against the grain, grind over black pepper, and spoon the chimichurri generously over the top.

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Chef’s Tips

• Chop by hand. A blender turns chimichurri into a bitter green paste in about four seconds.
• Make it at least an hour ahead. It is noticeably better after that time.
• Rest the steak for half as long as you cooked it. Slicing early loses the juices onto the board.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A Malbec from Mendoza
• Grilled provoleta cheese
• A simple tomato and onion salad

Storage & Reheating

Chimichurri keeps 1 week refrigerated; bring to room temperature before serving. Cooked steak keeps 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.