Chimichurri steak With Chimichurri sauce!

With sunny days upon us I thought a good Argentinian BBQ recipe would be great to share with you and get all of that male BBQ testosterone (or oestrogen) fired up!

I like to use one huge steak to cut and share, the advantage to this is firstly it works out cheaper, and secondly and more importantly the meat has been cut thicker meaning it’s juicier and you’re less likely to overcook it over the coals!

I’ve used a big juicy sirloin but a very thick cut ribeye would be great too, just ask your butcher to cut you one to the correct weight…. See top tips at the bottom!


Ingredients for the dry rub

500g sirloin steak (chain off)

1 tsp smoked paprika

1 tsp salt

2 tsp dried oregano

1 tsp dried thyme

½ tsp black pepper

1 tsp chilli powder

1 tsp garlic powder.

Ingredients for chimichurri sauce

Big handful parsley, curly or flat leaf both work well.

2 fat cloves garlic

1 hot red chilli

4 tbsp red wine vinegar

8 tbsp olive oil

½ handful fresh oregano or 2 tsp dry oregano

1 banana shallot

Salt and black pepper


Method for the chimichurri sauce

Finely chop parsley, oregano, chilli, garlic and shallot, add oil and vinegar, mix and season to taste… job done!

Method for the steak

Mix all dry ingredients together and massage into the meat, refrigerate for at least 3 hours, then bring to room temperature 30 mins prior to cooking.

Fire up your BBQ, if you’re using gas then you’re good to go!

Place the meat on the BBQ and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook 3 to 5 minutes.

For medium-rare 5 to 7 minutes for medium. (I’m not giving you timing for cremated… it upsets me!)

If you’re using charcoal, wait until the flames have gone and the coals are

glowing and turning white, use the same timings as above.

Double wrap your steak in foil then in a tea towel or oven glove to keep cosy then and let it rest for 10 minutes before carving.

Serve your (hopefully) carved rare steak with a sprinkling of sea salt and a good drizzle of chimichurri sauce…. Now get carnivorous Argentina style!


*Top tips.. buy restaurant quality charcoal for your BBQ, honestly the difference is astounding, the white heat remains constant for much longer, and the taste isn’t ‘chemically’

*If you’re asking for a thick cut sirloin, get them to butcher it ‘chain off’ sometimes referred to as larder trimmed. You’ll get a better cut of meat and you’re not paying the same weight for sinew and gristly bits!

*If you’re going to BBQ make sure your steak has good marbling. A fillet would probably be too lean.

Have an amazing BBQ! enjoy the steak, drink some vino and soak up the sunshine.

If you have any great BBQ recipes you'd like to share or would like me to road test just drop me a message and i'll do my very best.

Subscribe for competitions and latest news :)

12 views2 comments

Recent Posts

See All