Chimichurri is a tangy and fresh Argentinian sauce. It can be made very easily and is the perfect accompaniment to grilled meat and seafood. This is a mighty feast, which is also quite healthy.


  • 4 small rib eye steaks
  • 12 Dublin Bay prawns, peeled
  • Sea salt and ground black pepper
  • 1 tblsp rapeseed oil
  • For the Chimichurri Sauce
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and chopped
  • 2 handfuls of flat-leaf parsley
  • 1 tsp dried oregano
  • 6 tblsp extra virgin olive oil
  • 3 tblsp red wine vinegar
  • Pinch of cayenne pepper and sea salt
  • For the Salad
  • 3 tblsp extra virgin olive oil
  • 1 tblsp balsamic vinegar
  • 1 garlic clove, peeled and finely chopped
  • 1 tsp Dijon mustard
  • 4 large handfuls of mixed garden salad leaves


  • To make the Chimichurri sauce, whizz together the ingredients in a food processor and then transfer it into a bowl. Add a little extra olive oil to loosen if necessary.
  • Place the steaks on a plate along with the prawns, season them with sea salt and ground black pepper and toss with 2 tablespoons of the Chimichurri sauce. Set aside.
  • In a large bowl, make the salad dressing by whisking together the olive oil, vinegar, garlic and mustard.
  • Heat the rapeseed oil in a large griddle pan over a high heat and cook the steaks for 3–4 minutes on either side for medium and a little longer if you prefer a more well-done steak.
  • Remove the meat from the pan and allow it to rest on a warmed plate under some foil. Add the prawns to the griddle pan and cook for about 2 minutes on either side.
  • Slice the steak thinly and add any juices to the dressing. Add the salad leaves to the dressing, toss through and then arrange the leaves on a large serving platter.
  • Top with the steak slices and prawns and then drizzle over the remaining Chimichurri sauce. Serve straight away.

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