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grilled-steak-with-chimichurri-recipe-13 | Recipes From A Pantry

Grill Steaked With Chimichurri

The best grilled steak with chimichurri
Course Main
Cook Time 30 minutes
Total Time 30 minutes
Servings 2


  • 2 rump steaks I used Iceland’s steaks
  • Olive oil
  • Salt
  • Pepper
  • 280 g (10oz) frozen sweet potato fries I used Iceland’s

Chimichurri Sauce

  • 60 g (2oz) flat leaf parsley chopped
  • 30 g (1oz) red onion roughly chopped
  • 1 garlic clove roughly chopped
  • 125 ml (1/2 cup) olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp dried oregano
  • ½ tsp salt


  • Remove steaks from the fridge half an hour before grilling and allow to come up to room temperature.
  • Preheat the oven and bake your sweet potato fires according to the packet instructions. Keep them in a warm place when done.
  • To make the steaks preheat the grill to high.
  • Brush both sides of the steaks with oil and season with salt and pepper.
  • Grill for about 3-4 mins on each side for medium.
  • Let the steaks rest whilst you make the chimichurri
  • Add all the chimichurri ingredients into the food processor and whiz into a saucy consistency.
  • Serve the steaks with the sweet potato fried and chimichurri on the side.