What you'll need:
- ½ tsp oregano (fresh or dried)
- Small bunch of parsley, roughly chopped
- 2 cloves of garlic
- 1 shallot, chopped
- 2 ½ tbsp olive oil
- ½ tsp chilli flakes
- 2 tsp red wine vinegar
- Juice of ½ lemon
- 2 x sirloin steaks or similar
Time: 15 minutes
Make your chimichurri. Blitz together the shallot, parsley, oregano, garlic and chilli flakes in a food processor, or chop very finely by hand. Add the lemon juice, 2 tbsp of olive oil, vinegar and some seasoning, and pulse or mix more to get a nice dipping sauce consistency.
Rub the rest of the olive oil into your steaks (make sure they’re room temperature first), and season really well. Heat a frying pan or griddle until banging hot, and fry for 2 or 3 minutes on each side (or however rare or well done you like it). Leave aside to rest for at least 5 minutes before serving, then spoon over the chimichurri, and enjoy with chunky fries. Heaven!
For the perfect wine pairing, crack open a bottle of the Mi Terruno 'Uvas' Malbec 2017 This is a wine that was built for a really flavourful steak such as this dish! Yum!
There you have it -- a quick recipe for Steak with Argentinian Chimichurri!
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