This South American dressing on rare steak is a treat – one you should have every night of the week, if possible.
Steak is one of my favourite meals – infact, cuts of steak with some roast vegetables is one of the most simple of meals, but one of the most joyous to eat – there is just something so rustic and charming about serving up a rare piece of beef with charred vegetables. This recipe elevates the beef with the classic Argentinian dressing, chimichurri.
2 x 8oz Sirloin steaks
1 clove garlic
bunch of flat-leaf parsley
bunch of fresh oregano
bunch of coriander
bunch of mint
1 red chilli
Make the dressing: Add the garlic clove to a mortar along with a pinch of salt and sugar and pound with the pestle to create a paste. Add all the herbs and continue to pound together until the herbs start to blend together. Add the oil and the chopped chilli and mix together.
Heat the griddle pan until smoking and turn down slightly. Rub the steak with a little olive oil and season with salt and pepper. Brush with a bit of the chimichurri.
Place the steaks in the pan and cook for 3 minutes on each side for rare, and 5 minutes each side for medium.
Once the steak is cooked to your liking, remove from the pan and leave to rest for 5 minutes. Slice the steak and plate up, spooning over some of the dressing.