The Ultimate Chimichurri Steak | Crash Course Episode #3

August 23, 2021

Harry from Fire To Fork is back again for yet another classic grilled recipe that’s bursting with bold savory flavours with just a hint of heat. This juicy Ultimate Chimichurri Steak recipe will melt in your mouth! Ready for an epic outdoor meal? Check out the video and subscribe now!

THINGS YOU'RE GOING TO NEED…

2x steaks of your choice, I recommend eye fillet, ideally with the bone in.

1/4 cup olive oil

1 tbsp red wine vinegar

1/4 cup finely diced flat leaf parsley

2 cloves of garlic, diced or crushed

1 finely chopped chilli (optional)

Sea salt & coarse black pepper

1/2 tsp sea salt

1/4 tsp coarse black pepper

METHOD

Dice everything except the steak and combine in a bowl to form the chimichurri.
Pat the steak dry and liberally salt & pepper.
Place on a grill with a lot of heat under it – make sure it’s not too smokey or flamey, you want a nice hot bed of coals.
Grill until it has a nice crust and is the correct done-ness for your liking.
As you flip the steak, it should have no resistance sticking to the surface. If it's not stuck to this, if it's sticking to the surface, it's not cooked on that side yet. If you find that you're overcooking your steaks and it's sticking to the surface, you may not have enough heat. You should have as much heat as you can bear.
Cut the steak into thin slices and spoon the chimichurri over it.

Enjoy!