Steak ribeye with chimichurri

Steak ribeye with chimichurri
Serves: 4-6
  • 110ml red wine vinegar
  • pinch salt
  • 3 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 red chilli, finely chopped
  • 1 handful of flat parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • 165ml extra virgin olive oil
  • 300g ribeye steak
  1. For the chimichurri, combine vinegar, salt, garlic, shallots and chilli in a bowl and leave to stand for 10 mins.
  2. Stir in the parsley and oregano and then, using a fork, whisk in the oil.
  3. For the steak, add a drizzle of oil to a griddle pan on a fairly high heat until smoking.
  4. Add the steak and cook for approximately 2 mins on each side for rare and 3½ mins for medium.
  5. Remove from the pan and rest for as long as the steaks have been cooking.
  6. To serve, slice steak and top with the chimichurri.


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