Steak with Chimichurri
Serves 2
  • 1 clove garlic, peeled
  • ½ teaspoon coarse sea salt (1/4 teaspoon table salt)
  • 1 cup coriander (mix of leaves and stalk)
  • 1 to 2 tablespoons lemon / lime juice
  • 2 to 3 tablespoons olive oil
  • Freshly ground black pepper
  • 2 pieces of steaks, about 150-200 grams each
  1. Place the garlic, salt, coriander in a pestle and mortar and pound until a paste forms. Add in 1 tablespoon lemon juice and olive oil. Stir in well until you get a smooth and spreading consistency. Season with freshly ground black pepper. Taste and add more lemon juice/olive oil if desired. Transfer into a serving bowl and set aside, covered.
  2. Heat the grill pan over high heat until very hot (water sprinkled on the grill pan will immediately sizzle and evaporate). While the grill pan is heating, season the steaks both sides with salt and freshly ground pepper. Drizzle olive oil on both sides and place them down on the grill pan. Turn the heat down to medium and grill, untouched, for 2 to 3 minutes (so that it will get the nice grill marks). Flip onto the other side and grill until the steaks reached just slightly below your desired doneness. Remove the steaks and place on a chopping board. Wrap the steaks loosely with aluminum foil and let it rest for 3 to 5 minutes.
  3. Unwrap the steaks, slice them thinly at a diagonal and transfer onto a serving plate. Spoon the reserved chimichurri sauce over and serve immediately.
Naggy Notes
- Inspired by Curtis Stone's T-bone Steak with Chimichurri
Recipe by Foodie Baker at