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I just love the honesty of a simple grilled steak, served with a no-fuss Argentinian chimichurri sauce. The success of this dish lies in the quality of the meat, so be sure to get a really good rib-eye steak from your butcher and don’t forget to let the meat rest after grilling. Serve with chunky chips or a watercress and tomato salad.
Put the steaks into a wide, non-metallic bowl, and marinate with the olive oil, garlic and chilli. Cover the bowl with cling film and chill for at least 30 minutes, preferably overnight. Remove the steaks from the refrigerator at least 15 minutes before cooking so that they can come to room temperature.
Make the chimichurri sauce shortly before serving, as the herbs will discolour with time. Place the shallot in a sieve and rinse with cold running water (this will help to remove the harsh flavour). Drain and pat dry with kitchen paper. Transfer to a bowl and mix with all the remaining ingredients. Season to taste with salt and pepper.
Preheat a charcoal grill; or, if cooking indoors, heat a griddle pan until hot. Scrape off the excess oil, garlic and chilli from the steaks and season with salt and pepper on both sides. Sear the steaks for 2–3 minutes on each side, depending on thickness, until browned and medium-rare (they will continue cooking as they rest). If your griddle pan is not wide enough, cook the steaks in batches to avoid overcrowding the pan. Leave the steaks to rest in a warm place for 8–10 minutes. Slice the steaks on the diagonal and serve on warm plates with the chimichurri sauce and chips.
Recipe from Jason Atherton’s SOCIAL SUPPERS, published by Bloomsbury Publishing. Photography by John Carey.
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