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Argentinean chimichurri steak

Diana Henry from Market Kitchen
Diana Henry jazzes up this steak recipe with the sensational South American flavours of peppery parsley, garlic, lime and hot chillies

Argentinean chimichurri steak

Method

1. For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.

2. For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.

3. Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.

Cook’s note Chimichurri sauce tastes best when fresh, so use on the same day it is made. Alternatively, it can be stored in an airtight container in the fridge for up to a week.

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Serves: 1

Prep: 10 min
Cook: 20 min

Ingredients

For the chimichurri relish

1 large bunch flat-leaf parsley, leaves only
3 garlic cloves, peeled
3 tbsp red wine vinegar
1/2 lime, juice only
3 tbsp chopped oregano leaves
1 tsp ground cumin
1 tsp smoked paprika
120ml extra virgin olive oil
1 red chilli, halved and seeded