Chimichurri Steaks©


  • 2 Ribeye Beef Steaks (8oz-230g each approx.)
Chimichurri Marinade
  • ½ tablespoon Sea Salt
  • 7fl oz-200ml Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1oz-30g Fresh Flat Leaf Parsley
  • 1 large Bulb of Garlic (cloves peeled & separated)
  • 3 Red Chillies (roughly chopped)
  • 2 teaspoons Dried Oregano
  • ½ tablespoon Coarse Black Pepper
  • 1 tablespoon Onion Granules
  • 0.5oz-15g Fresh Coriander


  1. Using a food processor, blitz all of the marinade ingredients together and pour into a large mixing bowl
  2. Place the steaks in the bowl with the marinade, ensuring they are both completely covered by the marinade
  3. Cover the bowl with clingfilm and pop in the fridge for 24 hours before continuing
  4. When ready to continue, remove the bowl from the fridge and set to one side. Pre-heat the oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  5. Place the steaks onto a roasting rack and pop in the centre of the oven for 15 minutes for a medium-well steak (adjust times accordingly)
  6. Remove from the oven and allow to rest for 5 minutes before serving

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