Ingredients

a small bunch

fresh parsley, roughly chopped

1/2 tsp

oregano, fresh or dried

garlic cloves, chopped

shallot, finely chopped

1/2 tsp

chilli flakes (optional)

3 tbsp

olive oil

juice of one lemon

2 tsp

apple cider vinegar

1 tsp

Steenbergs Mexican Chile Powder

2 x 125g

rib eye steaks

Tangy, satisfying and fresh, chimichurri is a classic South American herb sauce which balances a rich steak perfectly, but it works with lots of other grilled foods too, like chicken or hearty veggies such as sweet potatoes and roasted cauli…mmmm. Here is Niki's version which is easy and speedy!

Method

To make my chimichurri, simply blitz the parsley, oregano, garlic, shallot and chilli flakes (if using) in a food processor or chop very finely by hand (I prefer to do this to give more texture to my sauce). Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency or mix vigorously with a whisk.
Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the gorgeous sauce and serve with chunky fries and a hearty salad…yum.