Prep for summer with this delicious organic chimichurri steak and bring the flavour of long, lazy, sunny lunches to your tastebuds today.
Argentinian Chimichurri is a favourite of Manfred – our head chef at the Royal Oak – and this punchy, flavoursome herb sauce can be found regularly on the menu, served with both beef and pork dishes from the wood-fired grill.
Pick your favourite steak cut, cooked on a grill or pan, and serve with Chimichurri sauce and a tomato & anchovy salad, making the entire dish perfect for paleo and keto diets. If you love carbs, opt for some homemade chips or mash instead.
For unrivalled flavour, always use organic beef – choose from sirloin, rib-eye, fillet or rump from our online shop. This recipe is enough for 4 delicious steaks.
For the Chimichurri Sauce
- 2 cloves garlic
- 1 shallot
- Small bunch fresh coriander
- Small bunch fresh flat-leaf parsley
- 2 tbsp fresh oregano (dried isn’t bad as an alternative)
- Whole red chilli
- A huge glug of extra virgin olive oil
- 2 tbsp of white wine vinegar (or lime juice)
- Sea salt to taste
While your steaks are coming up to at room temperature, finely chop the sauce ingredients (de-seeding the chillies), pop them in a bowl (with the olive oil and vinegar) and mix, adding sea salt to taste. Cook steaks to your liking, then slice (or keep whole if you prefer) and arrange on the plate, drizzling over the Chimichurri sauce.
