Grilled Striploin with Chimichurri Sauce

Serves: 2   Prep time: 10-15 mins   Cook time 5-8 mins

In stock
Recipe 53


  1. Shallots 30g
  2. Fresno chili or red jalapeno 10-150g
  3. Garlic 2-3 cloves
  4. Red wine vinegar 50ml
  5. Coriander 30g
  6. Parsley 30g
  7. Oregano 20g
  8. Black pepper
  9. Extra virgin olive oil 35ml
  10. Striploin steak 720g


  1. For the Chimichurri sauce, combine finely chopped shallots, chili, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
  2. Combine finely chopped cilantro, parsley, and oregano and whisk in some extra virgin olive oil
  3. On a cutting board, pat the rib eye dry with paper towels and let sit at room temperature for 10 minutes
  4. Marinade the beef with extra virgin olive oil, salt and black pepper
  5. Grill as per the doneness you like and slice diagonally into 5 to 6 pieces, and be sure to slice against the grain of the meat.
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Grilled Striploin with Chimichurri Sauce