Grilled steak with chimichurri pairs a quickly seared sirloin with a bright, uncooked Argentinian sauce of parsley, oregano, garlic, red wine vinegar, olive oil and chili. The sauce takes 5 minutes, the steak about 10, and the fresh herbs and vinegar cut through the richness of the meat. It serves 4, with about 440 calories and 30 g of protein per portion including the sauce, and almost no carbohydrate, so it suits low-carb and keto diets. Red meat is a good source of protein, iron, zinc and vitamin B12, but the NHS advises people who eat more than 90 g of red and processed meat a day to cut down to 70 g, so this is a dish to enjoy as part of a varied week.
- Serves: 4
- Prep time: 15 minutes, plus 30 minutes for the steak to come to room temperature
- Cook time: 8 to 12 minutes, plus 5 minutes resting
- Total time: about 1 hour
Ingredients
Steak
- 600 g (about 1⅓ lb) sirloin steak, about 2.5 cm (1 inch) thick, in 2 or 4 pieces
- 1 teaspoon olive oil
- Salt and black pepper
Chimichurri
- A large bunch (about 30 g) flat-leaf parsley, finely chopped
- 1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- ¼ to ½ teaspoon chili flakes
- ¼ teaspoon salt and black pepper
Method
- Make the chimichurri. Mix the parsley, oregano, garlic, vinegar, olive oil, chili, salt and pepper in a bowl. Leave for at least 15 minutes for the flavors to blend. It can be made a day ahead.
- Prepare the steak. Take the steak out of the fridge 30 minutes before cooking. Trim any thick outer fat, pat dry with kitchen paper, rub with the oil and season with salt and pepper.
- Heat the grill or pan. Heat a griddle pan, heavy frying pan or barbecue until very hot.
- Cook the steak. For a 2.5 cm steak, cook for 3 to 5 minutes on each side, turning once or twice, until well browned. Use a thermometer for accuracy: the USDA recommends 63°C (145°F) with a 3-minute rest for whole cuts of beef.
- Rest. Move the steak to a board, cover loosely with foil and rest for 5 minutes.
- Slice and serve. Slice across the grain and spoon the chimichurri over the top.
Steak doneness guide
| Doneness | Center temperature (before resting) | Look |
|---|---|---|
| Rare | 50 to 52°C (120 to 125°F) | Red center |
| Medium rare | 55 to 57°C (130 to 135°F) | Warm red-pink center |
| Medium | 60 to 63°C (140 to 145°F) | Pink center |
| Well done | 70°C (160°F) or more | No pink |
Temperatures rise by a few degrees while the steak rests. For whole cuts of beef, the USDA’s safe minimum is 63°C (145°F) with a rest. Ground beef must always be cooked to 71°C (160°F), because bacteria from the surface can be mixed through.
Tips
- Dry meat browns better. Moisture on the surface steams instead of searing.
- Don’t move the steak for the first couple of minutes so a crust forms.
- Slice across the grain for tender slices.
- Chop the herbs by hand for the best texture; a food processor can turn chimichurri into a paste.
- Avoid charring the steak black. Very high-heat cooking and charring create compounds that are best kept to a minimum, as the US National Cancer Institute explains. Turning the steak often and trimming fat to avoid flare-ups helps.
Swaps and variations
- Leaner cuts: use flank steak, bavette or rump, sliced thinly across the grain.
- Chicken or fish: chimichurri is excellent with grilled chicken thighs, salmon or white fish.
- Vegetarian: spoon it over grilled halloumi, portobello mushrooms, cauliflower steaks or roasted sweet potatoes.
- Herb mix: use half parsley and half cilantro, or add mint.
- Lemon: replace some of the vinegar with lemon juice.
Nutrition per serving (estimate)
One serving is 150 g of raw sirloin, cooked, with a quarter of the chimichurri. These figures were calculated from USDA FoodData Central values for raw top sirloin steak (lean and fat, trimmed to 3 mm of fat), olive oil, parsley, dried oregano, garlic, red wine vinegar, chili flakes and salt.
| Nutrient | Per serving |
|---|---|
| Calories | 440 kcal |
| Protein | 30 g |
| Carbohydrate | 1.5 g |
| Fiber | 0.5 g |
| Sugars | 0 g |
| Fat | 34 g |
| Saturated fat | 10.5 g |
| Sodium | 275 mg |
Steak is rich in protein, iron, zinc and vitamin B12. About a third of the fat comes from the olive oil in the chimichurri, which is mostly unsaturated; the rest, including most of the saturated fat, comes from the steak. Trimming visible fat before cooking and choosing a leaner cut reduce the saturated fat. Serving a smaller portion of steak with plenty of vegetables and beans is a good way to keep red meat within recommended amounts. The World Health Organization classifies red meat as probably carcinogenic and processed meat as carcinogenic, mainly for bowel cancer.
Contains: no common allergens.
What to serve with it
- A big green salad or our roasted broccoli with lemon and garlic.
- Roasted or new potatoes, or our sweet potato fries.
- Grilled vegetables such as peppers, zucchini and onions.
- Beans: a white bean salad with tomatoes and herbs.
- For keto: cauliflower mash and green beans.
Storage
Keep chimichurri in a sealed jar in the fridge for up to 3 days; the herbs darken over time. Cooked steak keeps for up to 3 days in the fridge. Eat leftovers cold in salads or sandwiches, or reheat briefly in a hot pan.
Common questions
What is chimichurri?
A sauce from Argentina and Uruguay made with chopped parsley, garlic, oregano, vinegar, oil and chili, traditionally served with grilled meat.
Can I freeze chimichurri?
Yes. Freeze it in an ice cube tray for up to 3 months and thaw in the fridge.
How much red meat is healthy?
The NHS advises no more than about 70 g of red and processed meat a day on average, roughly 500 g a week cooked.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
