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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


Recommended CADAC cooking surface : Meridian (Argentine) grill

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.

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