← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 4 sirloin (bife de chorizo) or rib-eye steaks, about 250 g each and 2.5 cm thick
• 1 tsp flaky or coarse salt
• 1 tbsp Vegetable oil
• 1 bunch flat-leaf parsley (about 60 g), very finely chopped
• 1 tbsp fresh oregano, finely chopped (or 2 tsp dried)
• 4 cloves Garlic, very finely chopped
• 1 tsp Chilli flakes
• 4 tbsp red wine vinegar
• 2 tbsp hot water
• 120 ml extra virgin olive oil
• ½ tsp salt, for the chimichurri
• ½ tsp Black pepper

Method

1. For the chimichurri, stir the salt into the hot water and vinegar until dissolved. Mix in the garlic, chilli flakes, oregano and parsley, then the olive oil and pepper. Leave for at least 30 min so the flavours mingle.
2. Take the steaks out of the fridge at the same time so they lose their chill. Pat them dry and season generously with the flaky salt on both sides.
3. Heat a griddle pan, heavy frying pan or barbecue until it is smoking hot. Rub the steaks with the oil and cook for 3–4 min per side for medium-rare, turning once, until well charred.
4. Rest the steaks on a board for 5 min, then slice thickly against the grain.
5. Spoon plenty of chimichurri over the sliced steak and serve the rest on the side, with crusty bread, chips or a tomato salad.

Tips

• Chop the herbs by hand rather than blitzing them: Argentine chimichurri should be loose and oily, not a smooth green paste.
• Chimichurri keeps for up to a week in a jar in the fridge and is just as good on chicken, sausages or grilled vegetables.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Easy and Delish Olivia’s Cuisine