Chimichurri is my new favourite way to garnish a steak. Instead of investing time into making a classic pepper sauce, hollandaise or even a sauce bordelaise, this will take about 10 minutes, is less rich and is also arguably more delicious than any of those options. This is not really a classic chimichurri as I've added anchovies and black olives for extra power. I have also made effective use of my own tarragon vinegar, which is perfect for this. You could serve this with any kind of steak you want, but my personal favourite is a thick and fatty well-aged ribeye.
Steak with Black Olive Chimichurri Recipe
- ½ tsp red chilli flakes
- 5 black olives
- 4 anchovy fillets
- 1 small clove garlic
- 3 tbsp extra virgin olive oil
- sea salt and freshly cracked black pepper
- 10 leaves baby spinach
- 250 g steak, ideally ribeye or sirloin
- vegetable oil, for cooking
- 1 small handful flat-leaf parsley
- 1 small handful basil
- 1 tsp tarragon vinegar, or white wine vinegar
The chimichurri only takes 10 - 15 minutes to make, so you can cook your steak and then make it while the meat is resting. Alternatively you could make the chimichurri up to 1 day in advance (although it is better made fresh). Finely chop the basil and parsley, spinach and garlic and add to a mixing bowl. Cut the olives and the anchovies into approx. 5mm pieces and add to the bowl. Now add the olive oil, vinegar and a pinch of cracked black pepper and give it a good mix. Give it a taste – it may need a little more salt. If it's too thick, add a little bit more olive oil.
Cook the steak: place a large, heavy-based pan over a high heat and wait for it to get hot. Add 2 - 3 tablespoons of vegetable oil and wait for it to get hot (about 30 seconds). Season the steak generously on both sides with sea salt and black pepper, then place in the pan. Cook the steak for 2 - 3 minutes on each side, until it is nicely cooked and still pink in the middle. You might need to cook it for longer if the steak is particularly thick. Remove from the pan and leave to rest for 10 minutes. Serve with the chimichurri spread over the top, and drizzle over any roasting juices from the pan.