Naar inhoud

Argentine steak with Chimichurri


4 steaks (beef)
3 cloves garlic, chopped
½ teaspoon sliced dried red peppers
2 teaspoons fresh / dried oregano (leaves only)
2 teaspoons fresh / dried thyme, sliced (leaves only)
120 ml red wine vinegar (good quality)
1½ tablespoon lime juice
130 ml olive oil
1 shallot, chopped
3 tablespoons parsley, chopped
Salt and pepper


  • Pre-heat BBQ at 180°C
  • Remove the steaks from the fridge and leave for about 30 minutes to get room temperature
  • Prepare the Chimichurri sauce
  • Press the garlic and add in a bowl
  • Add the red peppers, oregano, thyme, ¼ teaspoon of salt and pepper
  • Whisk the red wine vinegar and lime juice together
  • While beating firmly, add olive oil and finally the parsley and chopped challot
  • Rub half of the chimichurri sauce into both sides of the steaks
  • Add some fresh pepper
  • Grill the steak and serve immediately with the remainder of the Chimichurri sauce

© 2019 Cadac International - Privacy & Cookie Statement - Developed by a&m impact

Compare products