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Fillet Steak with Chimichurri Sauce

Author: Fiona Halligan
Mouthwatering Fillet Steak with Chimichurri Sauce
5 from 1 vote
Prep Time 10 mins
Cook Time 6 mins
Resting Time 10 mins
Total Time 26 mins
Course canapes, dinner
Cuisine argentina, Uruguay
Servings 12 canapes
Calories 203 kcal


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


  • 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.


Calories: 203kcalCarbohydrates: 2gProtein: 6gFat: 19gSaturated Fat: 5gCholesterol: 23mgSodium: 410mgPotassium: 168mgFiber: 1gSugar: 1gVitamin A: 743IUVitamin C: 17mgCalcium: 21mgIron: 2mg
Keyword chimichurri, fillet steak
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