Serves: 4 people

Preparation: 10 minutes

Cooking Time:  20 mins

Excellent for both grilled beef, or fish. Referring to a steak that is marinated, basted or served with Chimichurri sauce—traditional throughout Latin American cuisines.

Recipe adapted from


  • 1 cup Lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
  • 3 clove To 5 cloves of garlic, minced
  • 1 tsp salt
  • 1/2 tsp Fresh ground pepper
  • 1/2 tsp Chili pepper flakes
  • 2 tbsp Fresh oregano leaves (optional)
  • 2 tsp Shallot or onion, minced
  • 3/4 cup Vegetable or olive oil
  • 3 tbsp Sherry wine vinegar, or red wine vinegar
  • 3 tbsp Lemon juice
  • 1 tbsp Cayenne pepper
  • 3 tbsp salt
  • 2 x 250g Sirloin or Rib-Eye Steak
  • 1 cup hot water


  1. Preheat the grill
  2. Place all the chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, do not purée.
  3. Dissolve cayenne pepper and salt in one cup of hot water and transfer to a squeeze container.
  4. Place meat directly over the hot grill, base with chimichurri grilling sauce until the outer portion of the meat reaches the desired doneness.
  5. (optional) For extra spicy steak, baste 2 or 3 times additional times with the cayenne pepper mixture while grilling.
  6. Once done remove steak from grill. let it rest for 20 minutes and then slice. Spoon chimichurri sauce over steak