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Griddled Steak with Chimichurri
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

A robust, quick and easy meal of juicy rump steak topped with a fresh and punchy green salsa from Argentina

Course: Main Course
Cuisine: Argentinian
Servings: 2 people
Author: Katie Bryson
  • 1 small bunch flat leaf parsley leaves picked
  • 1/2 tsp dried oregano
  • 2 cloves garlic
  • 3 spring onions
  • 1/2 tsp dried chilli flakes
  • 1/2 lemon juice only
  • 2 tsp red wine vinegar
  • 2 21 day Matured British Rump Steaks
  1. Pop the parsley, oregano, garlic and spring onion into a food processor and pulse until finely chopped. 

  2. Add the chilli, lemon juice and red wine vinegar and pulse again until it becomes the consistency of mint sauce. Pop into a pot and set aside.

  3. Heat a griddle pan, season your steaks and cook the desired amount. We like ours medium so cook them on high for a minute each side and then lower the heat and cook for another 5 minutes, while turning the meat occasionally

  4. Allow to rest for 5-10 minutes and then serve with sweet potato wedges and plenty of salad leaves and a nice glass of Argentinian Malbec!