Simple recipes are often the best and this Chimichurri recipe is one of the most simple dinner ideas that you can cook up in next to no time.
The Chimichurri can be made in advance and it is a delicious and versatile sauce that can be used on chicken, fish or drizzled across fresh vegetables or salad to make them a little extra special.
We first made this recipe for ele Magazine ‘The Wild Edition‘ where our recipe creator Jo O’Keefe cooked this up over hot coals on an outdoor fire.
Recipe and imagery by Jo O’Keefe for ele Magazine.
Rib Eye Steak with Chimichurri Recipe
1 Rib Eye steak
1 cup fresh parsley leaves
1 cup fresh coriander leaves
1/4 cup fresh oregano leaves
2 cloves of garlic
1 tablespoon of red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Blend all chimichurri ingredients together until herbs are finely chopped and well combined. Place in an airtight jar and drizzle olive oil over the top to keep it fresh and green.
Cook the steak to your liking over hot coals, in a heavy pan or on a BBQ grill. We recommend turning your steak every 2-3 minutes until you reach the desired cook (about 12-14 minutes for a 2 inch Rib Eye steak).
Allow your steak to rest for 10-15 minutes covered lightly with foil. Slice and serve with the Chimichurri sauce drizzled over the top.
ele Top Tip – You can make chimichurri up to a day or two ahead.