Recipe: Chimichurri Beef

Chimichurri Beef comes from a country that knows a thing or two about beef and barbequing – the land of Los Gauchos, Argentina. So set the dial to maximum Beef!

Serves 6


•  6 x 180-200g Tenderised barbecue steaks, fully trimmed 

For the marinade

•  2 Tbsp white vinegar
•  2 Tbsp olive oil
•  2 Tbsp soy sauce
•  2 garlic cloves, peeled and crushed
•  1 tsp sugar
•  1-2 tsp dried oregano

For the Chimichurri Sauce

•  2 cups fresh parsley, washed and stalks removed
•  2 garlic cloves, peeled and crushed
•  1 Tbsp dried (or 2 Tbsp fresh) oregano
•  1 tsp crushed fresh chilli (or ½ tsp chilli powder) (optional)
•  50ml olive oil
•  25ml vinegar
•  75ml red wine
•  Salt and pepper to taste


Combine all marinade ingredients in a large dish. Marinate steaks for 2-4 hours in the fridge. Remove steaks from the marinade, drain, pat dry and bring to room temperature. Make the sauce by putting all the ingredients in a blender or food processor and processing until combined.
Lightly oil the barbecue and grill the steaks over a moderately high heat for 3-5 minutes per side, or until cooked to your liking, turning once. Serve with the chimichurri sauce.