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South American

Juicy Chimichurri Steak

by chef Micheal Mckernan

Difficulty: Moderate
35 mins  Preparation  30-40 mins  Cooking
Chimichurri steak is the perfect crowd pleaser. With all those zesty flavours, a little kick of chilli and wonderfully cooked steak, it’s the perfect combination that all meat lovers will enjoy. Expecting company? We’ve got you covered with this instructional cooking video.
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Please preheat your oven to 170°C/  338°F

Preheat oven to 170 degrees and have all ingredients weighed out. Peel and crush garlic, peel and clean both green onion and red onion, chop chilli.
Metric US/Imperial
  • Ribeye steak -  850 g
  • Fresh coriander -  100 g
  • Fresh parsley -  100 g
  • Green/ spring onions -  3 unit(s)
  • Lime(s) -  3 unit(s)
  • Red Onion -  1 unit(s)
  • Garlic -  3 cloves
  • Cajun spice -  10 g
  • Butter  -  50 g
  • Red chilli  -  3 unit(s)
  • Olive oil -  120 ml
  • Sea salt -  25 g
Large ribeye, steak, or sirloin steak. Make sure to preheat the oven, blend salsa until smooth, goes very well with salsa guacamole, homemade tortilla and salsa Fresca, use a good quality salt.

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