• 4 ribeye or sirloin steaks
  • olive oil
  • ground cumin

For the chimichurri sauce:

  • 40 g flat-leaf parsley
  • 2 or 3 garlic cloves, chopped
  • 150 ml olive oil
  • 1 tsp dried oregano
  • 2 tbsp white or red wine vinegar
  • a good pinch of ground cumin


  1. 1

    For the chimichurri sauce, whiz all the ingredients with some seasoning in a mini food processor until finely chopped, adding the cumin to taste.

  2. 2

    Light the barbecue or preheat a griddle pan. Brush the steaks all over with olive oil and season on both sides with salt, pepper and ground cumin. Barbecue or griddle the steaks for 2-3 minutes on each side or until cooked to your liking. Set aside to rest for 10 minutes, then serve with the chimichurri sauce.


    Get ahead: make the chimichurri sauce a few hours ahead.


    Kitchen secret: either cook one steak per person or, to make them go further, thinly slice the steaks and serve in tortilla wraps with the sauce and soured cream.

Nutritional Details

Each serving provides
  • Energy 3257kj 778kcal 39%
  • Fat 63.2g 90%
  • Saturates 16.5g 83%
  • Sugars 0.3g <1%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1319kj/315kcal

Each serving provides

1.1g carbohydrate 0.8g fibre 50.7g protein

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