Barbecued Steak with Chimichurri-Style Herb Sauce
Tender Darling Downs beef steaks charred over the barbecue, served with a vibrant, zesty South American-inspired herb sauce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Barbecue grill or hotplate
- •Tongs
- •Chopping board
- •Chef knife
- •Small mixing bowl
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 40
- carbs
- 2
- fibre
- 1
- protein
- 48
- calories
- 560 kcal
Instructions
- 1
Take the steaks out of the fridge 20 minutes before cooking to bring them to room temperature.
- 2
Combine the chopped parsley, fresh oregano, minced garlic and diced chilli in a small bowl.
- 3
Stir in the extra virgin olive oil, red wine vinegar and a generous pinch of sea salt.
- 4
Preheat your barbecue grill or flat hotplate on high heat until smoking hot.
- 5
Brush both sides of the steaks lightly with olive oil, then season generously with salt and pepper.
- 6
Place the steaks on the hot grill and cook for 3 to 4 minutes without moving them.
- 7
Turn the steaks once with tongs and cook for another 3 minutes for medium-rare.
- 8
Transfer the cooked steaks to a warm plate and rest for 5 minutes.
- 9
Slice the steaks thickly across the grain and spoon the herb sauce over top to serve.
Chef's tips
Resting the beef allows the juices to settle back into the meat, keeping it tender and juicy. Make the herb sauce an hour ahead if possible to let the flavours meld.
Ingredient substitutions
- beef sirloin steaks → rib fillet (scotch fillet) or rump steaks
- red wine vinegar → apple cider vinegar or freshly squeezed lemon juice
Storage
Store leftover cooked steak and herb sauce in separate airtight containers in the fridge for up to 3 days.
Reheating
Gently warm sliced steak in a frypan over low heat until just heated through, then spoon room-temperature sauce over top.
Common mistakes to avoid
- •Putting cold steaks directly on the grill, causing uneven cooking
- •Pressing down on the meat with tongs while searing, losing valuable juices
- •Slicing the steak immediately without resting
Serving suggestions
Cooked Barbecued Steak with Chimichurri-Style Herb Sauce?
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