• 40g flat-leaf parsley
  • 2 garlic cloves, chopped
  • 165ml olive oil
  • 1 tsp dried oregano
  • 2 tbsp white wine vinegar
  • 2 tsp ground cumin
  • 4 ribeye steaks


  1. 1

    Whizz the parsley, garlic, 150ml olive oil, oregano and white wine vinegar together in a mini food processor with some seasoning until finely chopped. Add half the the cumin to taste.

  2. 2

    Preheat a griddle pan. Brush the steaks all over with the remaininng olive oil and season on both sides with salt, pepper and the remaining 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.

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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