Three South American Recipes for a Dinner Party - Steak with Chimichurri Sauce
A South American feast wouldn’t be complete without a delicious and easy steak with chimichurri recipe! Quick and easy, this steak is great for cooking for large crowds.
Ingredients
Chimichurri Sauce
- 1 bunch flat leaf parsley very, very finely chopped
- 2-3 garlic cloves crushed
- 4 tablespoon oregano very finely chopped
- ½ a jalapeno seeds removed, finely diced
- zest of one lemon
- juice of one lemon
- ¼-1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Steaks
- 6 pieces of good quality steak around 3.5oz/100g per person
- 1 tablespoon grapeseed oil
- 2 teaspoon salt divided between the 6 steaks
- 2 teaspoon pepper divided between the 6 steaks
Instructions
Chimichurri Sauce
- Combine parsley, garlic, oregano, jalapeno, lemon zest, juice and salt and pepper in a small bowl.
- Add olive oil (I usually start with ¼ cup) and stir. You want a consistency that is similar to a pesto. I usually like to see a little olive oil swimming in the chimichurri.
- In a large skillet, heat 1 tablespoon of grapeseed oil over high heat– you’ll need an oil with a high smoking point with a neutral flavour. That is why I prefer to use grapeseed oil.
- Add your steaks, and cook according to preferences. Depending on the size of the steak, this could be anywhere from 3 minutes, to 8 minutes per side. As a general guide, I tend to wait until I see blood appear on the top side of the steak before I flip it. Do not flip the steak more than once, otherwise, it’ll become tough.
- Let the steak rest for 5 minutes, before slicing it into pieces.
- Serve with the chimichurri.