Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

20 mins total time

10 mins active time


Serves 4



  • 4 (7 oz) porterhouse steaks
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

For the chimichurri sauce:

  • 1 cup (8 fl oz) olive oil

    plus extra to cook

  • 5 cloves garlic
  • 3 green onion

    cut into quarters

  • 1½ cups (1 oz) loosely packed flat-leaf parsley leaves
  • 1 cup (¾ oz) loosely packed cilantro leaves
  • ½ cup (½ oz) loosely packed oregano leaves
  • 1 tsp fresh thyme leaves
  • 1 jalapeño pepper

    quartered, seeded

  • 2 tsp crushed red pepper
  • ¼ cup (2 fl oz) fresh lemon juice or red wine vinegar
  • 2 tbsp fresh lime juice

To serve:

  • French fries


  • 1To make the chimichurri sauce, put all the ingredients in the blender and the secure lid. CHOP for 15-20 seconds, scraping down the side halfway through with a spatula, until well combined.
  • 2Transfer to a bowl. Season with salt and pepper. Press a piece of plastic wrap onto the surface and refrigerate until needed.
  • 3Put the steaks on a plate. Season with salt and pepper. Spoon 2 tablespoons of chimichurri sauce over each steak and turn to coat.
  • 4Preheat a grill pan over medium-high until hot. Drizzle a little oil over the steaks. Cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a warm platter, cover loosely with foil and set aside to rest for 5 minutes.
  • 5Serve the steaks with the remaining chimichurri sauce and fries.

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