Chimichurri is the answer to “I've got steak, now what?” Bright, garlicky, herby — it makes a mid-priced sirloin taste like something you'd pay for. It also keeps in the fridge for a week and gets better after 24 hours.
Serves 4 · Prep 10 min · Cook 10 min
For the chimichurri
- 1 large bunch flat-leaf parsley, leaves and thin stems
- 1 small handful coriander leaves (optional but great)
- 4 garlic cloves, peeled
- 1 long red chilli, seeds in for heat or out for none
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp salt flakes
- 125 ml (½ cup) good olive oil
For the steak
- 600 g sirloin or rump steak, cut into 3 cm cubes
- 1 tbsp neutral oil
- Salt and pepper
Method
- Into a food processor or blender: parsley, coriander, garlic, chilli, vinegar, oregano, salt. Pulse just enough to break it down — you want texture, not paste. Slowly stream in the olive oil while pulsing. Taste, adjust salt and vinegar. Rest at room temperature while you cook.
- Pat the steak cubes bone dry. Season heavily with salt and pepper.
- Heat the neutral oil in a heavy pan until it's genuinely smoking. Add the steak in one layer — don't crowd it. Sear undisturbed for 90 seconds, turn, and cook another 60 seconds for medium-rare. Do it in two batches if your pan isn't big.
- Rest the steak in a warm bowl for 3 minutes.
- Tumble the steak into a big share bowl. Spoon over half the chimichurri. Serve the rest at the table.
The board makes the meal
Chimichurri steak bites want a warm wooden bowl or board — the timber holds heat, doesn't clatter, and the sauce beads on the wood instead of sliding off the ceramic. We use the Wooden Salad Bowl for the pass.
Leftover chimichurri: on eggs, on toast, stirred through pasta, spooned over roast chicken.