Fillet Steak & Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

Fillet Steak & Chimichurri Sauce is the perfect combination of flavours. Originating in Argentina and Uruguay, the sauce is a mixture of garlic, parsley, oregano, chilli, vinegar and olive oil. However, you can add more or less chilli and garlic to suit your taste buds. You can serve the steak as a canape or as a main course but whatever way you choose to serve it I think we can all agree that everyone enjoys a medium rare steak and a fresh spicy sauce.

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce
Prep Time10 mins
Cook Time6 mins
Resting Time10 mins
Total Time26 mins
Course: canapes, dinner
Cuisine: argentina, Uruguay
Keyword: chimichurri, fillet steak
Servings: 12 canapes

Ingredients

Chimichurri Sauce

  • 120 ml Olive Oil
  • 3 tablespoons Red Wine Vinegar
  • 100 grams Parsley finely chopped
  • 4 cloves Garlic finely chopped
  • 1 medium Red Chilli deseeded & finely chopped
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black Pepper

Fillet Steak

  • 400 grams Fillet Steaks
  • 20 ml Olive Oil
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper

Instructions

  • Take the steaks out of the fridge 30 minutes before cooking to allow them to come to room temperature.
  • For the Chimichurri sauce, combine all the ingredients together in a bowl. Let the flavours combine for as long as possible to get the most out of them.
  • Rub the steaks with some oil and generously sprinkle with salt and pepper.
  • Turn the frying pan on a medium high heat and put the steaks on when the pan is slightly smoking. Try to get a nice sear on the steaks as this is where most of the flavor comes from. Cook them for 2 to 3 minutes on each side for medium rare. Take the steaks off and leave them on a plate to rest for 10 minutes.
  • Cut them into slices or cubes and spoon over the chimichurri sauce. Serve and enjoy!
  • The sauce can be made and kept for up to 24 hours in the fridge.

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