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Argentinean-style Steak with Chimichurri

Argentinians eat more beef that any other country, and with recipes like this, it's easy to see why. Meat lovers will go wild for it.


  • For the marinade

  • pinch dried chilli flakes

  • 1/2 tsp Sugar

  • 1 tbsp red wine vinegar

  • 1/2 tbsp fresh thyme, finely chopped

  • 1/2 lime, zest and juice

  • 4 tbsp oil

  • 250g skirt steak

  • For the chimichurri

  • 8 garlic cloves, chopped

  • 1 bunch Parsley, stems removed, chopped

  • 2 tbsp fresh Oregano, chopped

  • 65ml Olive oil

  • 4 tbsp sherry wine vinegar

  • 2 tbsp lemon juice

  • 1 tsp Salt

  • 1/2 tsp freshly ground black pepper, or to taste

  • 1 jar ready roasted peppers


  • 1.

    To make the marinade: mix all ingredients together in a bowl. Place the steaks in the bowl, cover and refrigerate for at least two hours.

  • 2.

    To make the chimichurri: mix all the ingredients together in a bowl. Roughly chop the roasted peppers and add to the chimichurri. On a hot griddle pan cook the steaks quickly for 2-3 minutes on each side. Slice the steaks on the diagonal and place the hot griddled steaks on serving plates and top with chimicurri.

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