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!


  • 1 cup (250ml) 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
  • 1lb 50z (600g) top sirloin steak about 1 in (2.5cm) 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.

Serves 2

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Submitted 6/20/06.
Source: Reprinted from Grill!. Copyright by Good Books ( ). Used by permission. All rights reserved.
Submitted By: B Smith

Sirloin with chimichurri marinade