Argentine Steak with Chimichurri

Ingredients

• Beef Sirloin Steak

  500 g

  $7.25

• Parsley

  0.5 bunch

  $0.30

• Garlic

  3 cloves

  $0.06

• Olive oil

  3 tbsp

  $0.29

• Red Wine Vinegar

  1.5 tbsp

  $0.05

• Chilli flakes

  0.5 tsp

  $0.01

• Oregano

  0.5 tsp

  $0.02

• Salt

  1 tsp

  $0.00

• Black pepper

  0.5 tsp

  $0.01

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, olive oil, red wine vinegar, dried oregano, chilli flakes, and half the salt to make the chimichurri.

3. 3

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

4. 4

   Heat a heavy cast-iron skillet over high heat until smoking hot.

5. 5

   Place the steaks in the skillet and sear for 3 minutes per side for medium-rare, or 4 minutes for medium.

6. 6

   Transfer the steaks to a cutting board and rest for 3 minutes.

7. 7

   Slice the beef across the grain, drizzle generously with the fresh chimichurri, and serve immediately.