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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 868kj
  • Fat Total 74g
  • Saturated Fat 12g
  • Protein 29g
  • Carbohydrate 26g
  • Sugar 10g
  • Sodium 1098mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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