Steak with Chimichurri


  • 2 steaks
  • Salt and milled pepper
  • Chimichurri:
  • ½ punnet (10g) coriander, chopped
  • ½ punnet (10g) parsley, chopped
  • 2 cloves garlic, finely chopped
  • 1–2 red chillies, deseeded and finely chopped
  • 1 small red onion, finely diced
  • Grated peel of 1 lemon
  • Grated peel of 1 lime
  • ⅓–½ cup (80–125ml) olive oil
  • 3 Tbsp (45ml) white balsamic vinegar
  • Salt and milled pepper


  1. Take steaks out of the fridge 30 minutes before braaiing. Remove from packaging and cover with a clean tea towel.
  2. Prepare hot coals – you should be able to hold your palm just above the grid for 5 seconds.
  3. Season steaks generously.
  4. Sear steaks over high heat, cooking just 2 minutes a side for a medium-rare steak. (Because of the high fat content, this meat cooks quicker than normal beef steaks, so be careful not to overcook it.)
  5. Set steaks aside to rest for 10 minutes.
  6. Combine chimichurri ingredients. (Make this sauce just before serving to retain its bright colour and zesty flavours.)
  7. Serve steak sliced and topped with chimichurri.