Steak and Little Gem chimichurri


    25g parsley

    15g oregano

    1 roughly chopped garlic clove (roughly chopped)

    2 tbsp chilli oil

    1 tbsp white wine vinegar

    2 baby lettuce (halved lengthways)

    250g sirloin steak

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Main serves 2

Serve up something a little different with this Argentinian-style dish with a deliciously sharp herby sauce. It’s sure to be an instant barbeque favourite.

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Blend the herbs, garlic, oil, vinegar and 2 tbsp water in a small food processor to a coarse paste, season. Use half to coat the steak.


Brush the Little Gems with a little oil. Heat a griddle on the barbeque or hob and griddle the Little Gems, cut side down, for 1-2 minutes until just beginning to char. Set aside.


Cook the steak on the barbeque for 2-3 minutes each side, remove and allow to rest for a couple of minutes before cutting into slices.


Place the Little Gems on 2 serving plates, top with the steak and drizzle over the remaining Chimichurri herb mix and serve.

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