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Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!
Grill! by Pippa Cuthbert, Lindsay Cameron Wilson

Serves 2


    • 1 cup extra virgin olive oil
    • 2 Tbsp chopped thyme
    • 2 Tbsp chopped oregano
    • 2 Tbsp chopped flat-leaf parsley
    • 1 Tbsp chopped rosemary
    • 1 chipotle chilli in adobo sauce, chopped
    • 1 Tbsp sweet Spanish paprika
    • 3 cloves garlic, finely chopped
    • 3 Tbsp red wine vinegar
    • 1/2 tsp sea salt
    • Freshly ground black pepper
    • 1 lb 50z top sirloin steak about 1 in thick


Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.

Serve with the reserved marinade.

Reprinted from Grill!. Copyright by Good Books ( Used by permission. All rights reserved.

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