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.

Please preheat your oven to 170°C338°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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