Steak with chimichurri, rocket and pickles

April_T&C_Canadian Cool_Steak with Chimichurri

Serves: 6


For the steaks:

  • 6 x 5-7oz steaks of choice, cleaned and trimmed
  • 30ml olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper, ground

For the chimichurri:

  • 65ml red wine vinegar
  • 65ml water
  • 4 cloves garlic, finely chopped
  • 1 tbsp sea salt
  • 1 tsp red chilli flakes
  • 1 tsp ground black pepper
  • 1/2 a bunch flat-leaf parsley, finely chopped
  • 1 tsp oregano leaves
  • 3 x 6-inch rosemary sprigs
  • 250ml olive oil

To serve:

  • rocket
  • chopped dill pickles


For the steaks, preheat the grill to high. Coat the meat all over with the olive oil and sprinkle with the salt and pepper, and grill for 4-6 minutes per side, depending on thickness. Remove and let the steaks rest for 5-10 minutes.

For the chimichurri, add all ingredients except olive oil to a blender and pulse. Slowly add the olive oil in a stream, blending, until the mixture is thick and smooth.

Slice the rested steaks and spread them into a fan shape on a serving platter or individual plates. Spoon a generous amount of chimichurri over each serving, garnish with rocket and chopped dill pickles, and serve.

Recipe courtesy of chefs John Jackson and Connie DeSousa of CHARCUT Roast House


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