Chimmichurri with Rib Eye Steak



  • 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


  1. 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
  2. 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.