Chimichurri Steak

• Sirloin steaks 800g (28 oz, 4 steaks of 200g / 7 oz)

  About 2.5 cm (1 inch) thick. Substitute: Ribeye, flat iron or skirt steak.

  How to choose: Well-marbled steaks, bright red, with a dry surface.

  How to prepare: Take out of the fridge 30 minutes before cooking and pat dry.

  Required
• Flat-leaf parsley 60g (2.1 oz, about 2 large bunches)

  Leaves only, for the chimichurri. Substitute: Half parsley, half coriander.

  How to choose: Bright green, fresh-smelling leaves; avoid yellowed bunches.

  How to prepare: Wash, dry well and pick the leaves from the stems.

  Required
• Garlic 12g (0.4 oz, 3 cloves)

  For the chimichurri. Substitute: 1 teaspoon garlic powder in a pinch.

  How to choose: Firm cloves with no green sprout.

  How to prepare: Peel and finely mince.

  Required
• Dried oregano 3g (about 1 tbsp)

  For the chimichurri. Substitute: 1 tablespoon fresh oregano, chopped.

  How to choose: Fragrant dried oregano.

  How to prepare: Crumble between your fingers.

  Required
• Red pepper flakes 2g (about 1 tsp)

  For the chimichurri; adjust to taste. Substitute: A pinch of cayenne pepper.

  How to choose: Bright red flakes, not faded.

  How to prepare: Measure out.

  Optional
• Red wine vinegar 60ml (1/4 cup, 2 fl oz)

  For the chimichurri. Substitute: White wine vinegar or lemon juice.

  How to choose: A good red wine vinegar with a clean, sharp smell.

  How to prepare: Measure out.

  Required
• Extra-virgin olive oil 120ml (1/2 cup, 4 fl oz)

  For the chimichurri. Substitute: A mild olive oil.

  How to choose: A fruity extra-virgin olive oil — its flavour is the backbone of the sauce.

  How to prepare: Measure out.

  Required
• Fine salt 6g (about 1 tsp)

  4 g for the steaks, 2 g for the chimichurri. Substitute: Flaky sea salt for finishing.

  How to choose: Fine salt for even seasoning.

  How to prepare: Divide into two portions as noted.

  Required
• Black pepper, ground 2g (about 1/2 tsp)

  For the steaks. Substitute: White pepper.

  How to choose: Freshly ground if possible.

  How to prepare: Measure out.

  Required

Estimated cost: Medium — about $7–9 per serving at home (USD)

info Grilled sirloin with hand-chopped chimichurri, rested and sliced against the grain.

Execution Methodology & Culinary Technique

1. 1

   Make the chimichurri

   10 mins Room temperature

   Finely chop 60 g parsley leaves and 12 g garlic. Stir in 3 g dried oregano, 2 g red pepper flakes, 60 ml red wine vinegar, 120 ml olive oil and 2 g salt. Leave to sit for at least 15 minutes before serving so the garlic softens into the oil.

   Chop by hand, not in a food processor — the sauce should be loose and leafy, not a smooth paste.

   Done when: A loose, spoonable green sauce with visible parsley and a sharp vinegar smell.

2. 2

   Season and rest the steaks

   5 mins Room temperature

   Pat the 4 steaks dry with paper towels and season both sides with 4 g salt and 2 g pepper. Leave at room temperature for 30 minutes before cooking so the centres cook evenly.

   Salt at least 30 minutes ahead, or right before cooking — salting 5 minutes ahead draws moisture to the surface.

   Done when: Steaks dry to the touch, evenly seasoned.

3. 3

   Sear over high heat

   8 mins High heat, about 230°C (450°F) grill or pan

   Heat a grill or heavy cast-iron pan until very hot. Sear the steaks for 3–4 minutes per side without moving them, until deeply browned. For a 2.5 cm steak this gives medium-rare; add 1–2 minutes per side for medium.

   Do not press the steaks down — pressing squeezes out the juices you are trying to keep.

   Done when: Deep brown crust on both sides; centre 52–57°C (125–135°F) for medium-rare, 60–63°C (140–145°F) for medium.

4. 4

   Rest, slice and serve

   9 mins Resting, then serving

   Rest the steaks on a warm plate for 5 minutes — the juices redistribute and the temperature rises a few degrees. Slice against the grain into 1 cm strips, spoon the chimichurri generously over the top, and serve immediately with the extra sauce on the side.

   Cutting against the grain shortens the muscle fibres and makes every bite tender.

   Done when: Juicy pink centre for medium-rare; the meat must reach at least 63°C (145°F) with a 3-minute rest for food safety.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12, niacin and zinc (beef), vitamin K and vitamin C (parsley), iron (beef, parsley).

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA high-protein dinner for most adults; one steak with vegetables is a complete plate.
• ChildrenChildren can eat it when cooked to medium and sliced thinly; go easy on the pepper flakes in their portion of sauce.
• ElderlyTender sliced steak is easy to chew; cook to medium and slice thinly for older eaters.
• Pregnant womenFine when cooked to at least 63°C (145°F) with a rest; choose well-cooked steak and fresh sauce.
• Breastfeeding womenA protein-rich meal that fits well; the olive oil in the sauce adds healthy fats.
• AthletesExcellent after training for its protein; add roast potatoes for the carbohydrate to refuel.
• Weight gainEnergy- and protein-dense, which helps when you need to gain weight; add potatoes and bread.
• Weight lossRich and calorie-dense from the oil in the sauce, so a smaller steak with extra salad and a light hand on the chimichurri is the lighter option.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThe sauce itself is low in carbohydrate, but keep the potato portion modest and ask your clinician about fitting steak into your meal plan.
• High blood pressureSteak and sauce are not very salty, but watch salty sides and sauces; ask your clinician if you are on a low-sodium plan.
• Kidney diseaseBeef is rich in purines; a modest portion occasionally is the safer approach, and ask your clinician for personal advice.
• GoutGrilled red meat and raw garlic can be heavy for sensitive stomachs; eat slowly and keep portions moderate. Ask your clinician if symptoms persist.
• Stomach issuesRed meat is high in saturated fat, so enjoy it as an occasional meal rather than a daily one, and ask your clinician about your overall pattern.
• Cardiovascular diseaseFatty cuts and a lot of oil add up; choose sirloin over ribeye and measure the sauce, and ask your clinician for personal guidance.
• Fatty liverThe sauce contains no common allergens; the steak is beef. People with beef allergy should avoid it, and anyone with an allergy to any ingredient should check the list carefully.
• Food allergiesGluten-free and dairy-free as written, and low in carbohydrate; not suitable for vegetarian or vegan diets.
• Special therapeutic dietsNaturally gluten-free and low in carbohydrate as written; for therapeutic diets, keep the sauce light on salt and oil, and ask your clinician for personal advice.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool the steak and store it separately from the chimichurri in covered containers.

In the fridge

Cooked steak 3 days; chimichurri 5 days in a sealed jar.

In the freezer

Cooked steak up to 2 months, sliced and wrapped; chimichurri does not freeze well.

How to reheat

Warm sliced steak gently in a 150°C (300°F) oven or a low pan until hot through, to 74°C (165°F); do not overcook it or it toughens.

Freezing recommended

Yes for the steak; no for the chimichurri — make it fresh.

Signs it has spoiled

Sour or off smell, slimy surface, grey or dull colour on the meat, or mould on the sauce — discard, do not taste to check.