Chimichurri Steak Salad

I made a Chimichurri Steak during the summer on IrelandAM and I can still taste how good it was so I decided it was time to share the recipe on the blog too!

Chimichurri for anyone that hasn’t eaten in an Argentinian style steak house is a wonderful blend of herbs, onion, oil and lemon typically served with steak or mopped up with copious amounts of bread (that might just be me??).

If you find you are left with extra chimichurri store it in an airtight container in the fridge and use like pesto.

And if you aren’t a beef eater, fear not! Swap the beef out for any protein or a vegetable that is suitable for roasting.

Serves 2.

  • 200g potatoes, cut into wedges
  • rapeseed oil
  • salt & pepper
  • 2 x sirloin or rib eye steak
  • 20g fresh mint
  • 20g fresh parsley
  • 20g fresh coriander
  • ½ red onion, peeled and finely diced
  • 1 small lemon
  1. Preheat the oven to 220°C/200°C fan/475°F and remove your steaks from the fridge.
  2. Place the potatoes in a microwave proof bowl or dish and cook on high for 10 minutes in the microwave.
  3. Once slightly cooked through, season with salt, pepper and 1 tablespoonful of oil. Roast in the oven for 20 minutes or until cooked through and golden brown.
  4. Season the steaks with salt, pepper and a little oil and massage well into each steak.
  5. Heat your frying or grill pan until it begins to smoke, add the steaks with a loud sizzle to the pan. Allow to cook without moving for 3-4 minutes before turning over onto the other side and cooking for a further 3-4 minutes. 
  6. Remove the steak from the pan and allow to rest for up to 5 minutes.
  7. For the chimichurri: roughly chop all the herbs together and place with the red onion in a mixing bowl.
  8. Add the zest from the whole lemon with the juice of half the lemon, 4 tablespoonfuls of oil and some salt.
  9. To serve: spread some potatoes onto each plate, cut the steaks into slices and lay on top followed by a drizzle of the chimichurri sauce.
Chimichurri Steak Salad; Delalicious; Sinead Delahunty
Happy cooking,
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