
Chimmichurri with Rib Eye Steak
Find out how to make chimmichurri sauce with rib eye steak with our easy recipe. Get inspired by our mouth-watering recipes using Sarson's Malt Vinegar.
Ingredients
- Bunch of Parsley
- ½ tsp Oregano, fresh or dried
- 2 Garlic cloves
- 1 shallot, peeled and halved
- ½ tsp Chilli flakes
- 2 ½ tbsp Olive oil
- Juice of ½ Lemon
- 2tbsp Sarson’s Malt Vinegar
- 1tsp Sugar
- 2 Rib eye steaks
Method
- Blitz the parsley, oregano, garlic, shallot and chilli in a blender with the oil, lemon juice, 2tbsp Sarson’s Malt Vinegar, sugar and a good pinch of salt. Blend until it’s finely chopped and becomes a thick sauce, taste for seasoning. Refrigerate until ready to serve
- Take the steaks out of the fridge 1hr before cooking so that they come up to room temperature. Cook in a heavy based frying pan or griddle pan to your taste then allow to rest on a warmed plate to rest for 5 minutes and serve with chimichurri sauce.