Chimichurri Steak
An Argentine dish of beef steak seared over high heat and served with a fresh chimichurri sauce of parsley and garlic.
Method
Take the steak out of the fridge, pat it dry with kitchen paper, salt both sides and leave it at room temperature for 30 minutes.
Add in this stepBeef steak (sirloin or strip loin, 2.5 cm thick) 400 gCoarse salt ¾ tsp
Finely chop the parsley and garlic, mix with the oregano, chili flakes, vinegar and salt, then pour in the olive oil to make the chimichurri.
Add in this stepFlat-leaf parsley 20 gGarlic (cloves) 1Dried oregano ½ tspRed chili flakes 1 pinchRed wine vinegar 1½ tbspSalt (for the sauce) 1 pinchOlive oil 4 tbsp
Brush a 24 cm cast-iron pan with a thin layer of oil and heat over high heat until it just starts to smoke. Add the steak and cook for in total, turning every minute. Medium-rare is 54°C in the centre, medium is 60°C. If the pan is small, cook two steaks at a time.
Add in this stepCooking oil 1 tbsp
high heatMove the meat to a board, cover loosely with foil and rest for . During this time the juices spread evenly through the meat.
Slice against the grain into 1 cm slices, sprinkle with pepper and top with plenty of chimichurri.
Add in this stepBlack pepper to taste
Cook's tip
Chimichurri tastes better after 30 minutes or more and keeps for 3 days in the fridge. Do not move the meat for the first minute in the pan so it browns well.
Cooking it at camp
This is best on a charcoal grill. When the coals are covered in white ash, put the steak on the grill and cook for the same time. Make the chimichurri at home and carry it in a jar.