Argentinian Steak with Chimichurri

Ingredients

• Beef Sirloin Steak

  700 g

  $10.15

• Parsley

  1 bunch

  $0.60

• Garlic

  4 cloves

  $0.04

• Red Wine Vinegar

  2 tbsp

  $0.10

• Olive oil

  60 ml

  $0.39

• Oregano

  1 tsp

  $0.09

• Chilli flakes

  1/2 tsp

  $0.05

• Salt

  1 tsp

  $0.01

• Black pepper

  1/2 tsp

  $0.06

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Finely chop the fresh parsley and mince the garlic cloves.

2. 2

   In a small bowl, whisk together parsley, garlic, red wine vinegar, olive oil, dried oregano, chilli flakes, and half of the salt to make the chimichurri sauce.

3. 3

   Pat the beef steaks dry and season generously on both sides with the remaining salt and black pepper.

4. 4

   Heat a heavy skillet or grill over high heat until smoking hot.

5. 5

   Sear the steaks for 3 to 4 minutes per side for a juicy medium-rare finish.

6. 6

   Transfer the steaks to a cutting board, let rest for 5 minutes, slice against the grain, and spoon the fresh chimichurri generously over top.