Steak Chimichurri

This another one adapted from a Jamie Oliver 15 minute meals recipe (we love Jamie!). The only change we made was to leave out the garlic and also the cress (only because we couldn't find any). We like our meat medium/rare, but feel free to cook for as long as you want.

Steak Chimichurri


Serves 4

  • New Potatoes - 800g
  • Lemon - 1
  • Fresh Dill - 1 small handful
  • Spring Onions, green ends only - 6
  • Dried Oregano - 2 tsp
  • Red Chilli - ½
  • Coriander - 1 bunch
  • Fresh Bay Leaf - 1
  • Red Wine Vinegar - 3 tbsp
  • Sirloin Steaks - 2 x 300g
  • Baby Gem Lettuce - 2
  • Cherry Tomatoes, mixed colour, halved - 1 handful
  • Fresh Mint, finely chopped - ½ a bunch
  • Green Beans, diced into rounds - 150g
  • Olive Oil
  • Balsamic Vinegar - 1 tbsp
  • Parmesan Cheese


Put the potatoes and whole lemon into a saucepan and cover with boiling water and cook until tender.

For the sauce add the spring onions, oregano, coriander, chilli, bay leaf and vinegar to a food processor and add a little boiling water and whiz until smooth. Season to taste and pour into a bowl.

Rub the steaks with salt and pepper, then put into a hot, dry frying pan, turning every minute until cooked. Leave to rest for at least 2-3 minutes.

Whilst the potatoes and steak are cooking roughly chop the lettuces, tomatoes, mint and place in the serving bowl. Blanch the chopped green beans for 2 mins and then place int he serving bowl, then dress with 1 tbsp olive oil, salt, pepper and vinegar and toss. Grate some Parmesan cheese on top.

When cooked, drain the potatoes, tip into a bowl and squeeze the lemon over it (use tongs).Toss with 1 tbsp olive oil, salt, pepper and the chopped dill. Slice the steak into thin strips then serve.