- 600 g rib-eye steak
- ½ bunch coriander, leaves picked
- ½ bunch parsley, leaves picked
- 1 green chilli, seeds removed
- ½ garlic clove, minced
- Juice and zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Preheat the pan or barbecue until it’s searingly hot. Start by whacking the steak on your pan and cooking for 8 minutes on each side for medium rare, but it’s up to you and how you like your steak. Remove from the pan and rest the steak for half the time you cooked it.
- While the steak is doing its thing, get onto the Chimmichurri and for this, you want the sharpest knife in the house. First, you want to chop your herbs. Next, you want to finely dice the green chilli.
- Now that all the knife work has been taken care of, it’s time to throw everything else into a mixing bowl and gently stir it together. Season the Chimmichurri with salt and pepper and give it a taste. You’re looking for a balance between the herbs, a background heat from the chilli and garlic, acidity and salt. The olive oil will bring everything together.
- Once your steak has rested, brush or spoon on the Chimmichurri, let the steak soak in the juices, then cut into thick slices and enjoy.