Tender entrecôte with homemade chimichurri

Ingredients

• 1 per person (4 total)entrecôte steak
• to tastefreshly ground pepper and salt
• to tastebutter
• to tasteolive oil, for frying
• 100 mlolive oil, for the chimichurri
• 4garlic cloves, pressed
• 1chilli pepper, finely chopped
• 3 tablespoonsred wine vinegar
• 2 tablespoonsdried oregano
• 80 gfresh parsley
• to tastesalt and pepper

Instructions

1. 1

   Make the chimichurri

   Put the chimichurri ingredients in a chopper or food processor and pulse briefly. Stop while the sauce is still a little coarse. Heat olive oil well in a frying pan. Season both sides of the steaks with salt and pepper, sear over high heat, then turn the heat down. Add a knob of butter and let it sit for a moment. Wrap the steaks in foil and leave them to rest for a few minutes. Slice and serve with the chimichurri.

What is chimichurri steak?

Chimichurri is a fresh, herb-based sauce associated with Argentinian cooking and often served alongside grilled or seared meat. Its parsley, garlic, oregano, chilli and vinegar bring brightness and a little heat to the rich steak.

This version is made in a food processor but kept deliberately coarse. The result gives the sauce texture instead of turning it into a smooth paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 47g protein, 4g carbs, 49g fat.

The steak provides most of the protein and contributes a substantial share of the fat; the butter and olive oil add further fat. The chimichurri contributes a small amount of carbohydrate from the herbs and garlic. Pair the steak with vegetables or salad, and add potatoes or bread if you want a more substantial plate.

Choosing the ingredients

Entrecôte: this well-marbled cut has a full beef flavour and suits a hot, quick sear. Choose steaks of similar thickness so they cook at roughly the same rate.

Parsley and garlic: fresh parsley gives the sauce its green, herbal character, while pressed garlic distributes evenly through it. Use the chilli seeds if you want more heat.

Keep the sauce coarse

Short pulses: process the chimichurri only until the ingredients are chopped and combined. Over-processing can make it too smooth and less textured.

Taste: the vinegar should lift the herbs, while salt and pepper bring the flavours together. Adjust those seasonings to taste before serving.

Searing and resting the steak

Hot pan: heat the olive oil well before adding the seasoned steaks, then sear them over high heat. Lower the heat after searing and add the butter as directed.

Doneness: the method does not specify a cooking time or internal temperature, so the final result depends on steak thickness and how well done you like it. Rest the meat in foil for a few minutes before slicing.

Serving the dish

Sliced steak: cut the rested meat into slices and serve with the chimichurri so each bite can pick up some of the sauce. You can serve extra sauce at the table.

On the side: potatoes, crusty bread or a simple green salad make practical accompaniments. Choose one or two sides to suit the meal.

Timing and preparation

Make ahead: the chimichurri can be pulsed while the pan heats, keeping the cooking sequence simple. Keep the steak seasoning and searing for just before serving.

Resting: allow a few minutes for the steaks to rest in foil after cooking. This also gives you a moment to arrange the sides and serving plate.

Recipe notes & tips

• Pat the steaks dry before seasoning to help them sear rather than steam.
• Use a pan large enough to leave space around each steak.
• Pulse the chimichurri in short bursts to retain some texture.
• Leave the chilli seeds in for a hotter sauce, or remove them for a milder result.
• Rest the steaks in foil for a few minutes before slicing.
• Slice the meat just before serving to keep it warm.

Variations

• Milder chilli: remove the seeds before chopping for less heat.
• More vinegar: add a little extra red wine vinegar for a sharper sauce.
• Citrus note: replace some of the vinegar with lemon juice for a brighter variation.
• Herb mix: replace part of the parsley with fresh coriander for a different herbal flavour.
• Grilled steak: cook the entrecôte on a barbecue instead of in a frying pan.

Common mistakes to avoid

• Over-processing the sauce: it loses its coarse texture, so pulse briefly and check it often.
• Crowding the pan: the steaks may not sear well, so cook them in batches if needed.
• Adding steak to a cool pan: it can cook without browning properly, so heat the oil well first.
• Skipping the rest: the juices can escape when you cut straight away, so leave the meat wrapped in foil for a few minutes.
• Leaving in chilli seeds by accident: remove them before chopping if you prefer a milder sauce.

How to store

Refrigerate leftover steak and chimichurri separately in covered containers and use within 3 days. Reheat the steak gently in a pan until warmed through; serve the chimichurri cold or let it come briefly to room temperature.

Frequently asked questions