Argentinian-Style Steak with Chimichurri Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About
Sunday Upmarket

Husband and wife team Gabriela and Gonzalo run this Argentinian family butchers specialising in steak and chorizo sausages which they sell at markets and from their online store. This steak with chimichurri is one of their market stall signature dishes and epitomises the Argentinian love of grilled meats simply cooked with good seasoning. Gabriela stresses that the key to a good steak is just to use the best quality meat you can buy.


For the Chimichurri Sauce

  • 1 bunch parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon finely chopped red pepper
  • 100 ml light olive oil
  • 100 ml cider or distilled malt vinegar
  • ½ teaspoon freshly ground black pepper
  • salt, to taste

For The Steak

  • 4 ribeye steaks, each weighing around
  • 250gsalt
  • freshly ground black pepper


To prepare the chimichurri, mix the parsley, garlic, oregano and red pepper in a bowl. Add the olive oil, vinegar and black pepper, then stir gently and taste to see if you would like to add salt or adjust any of the other ingredients. The quantity of each ingredient depends a lot on the taste of the cook and will be different in every Argentinian kitchen!

Bring the steaks to room temperature and heat your grill to high. Season the steaks with salt and pepper and grill on a baking tray for eight to ten minutes on each side, depending how well done you like them. Spoon about a tablespoon of chimichurri sauce over the steaks a minute before they are done to intensify the flavour, then take them out of the grill and leave to rest for a couple of minutes. Serve with a salad or potatoes and plenty more chimichurri.