Chimichurri is a green sauce that is traditionally served with barbecued or grilled meat in Argentina. Rib-eye is my favourite cut of beef for a steak, as it has the perfect balance between flavour and value for money.


  • 450 g (1lb) baby new potatoes
  • 4 x 200 g (7oz) rib-eye steaks, well trimmed
  • 1 tblsp Olive oil
  • Fresh coriander leaves, to garnish
  • Fresh cherry tomato and red onion salad, to serve

Chimichurri Sauce:

  • 4 Spring onions, trimmed and chopped
  • 4 Garlic cloves, peeled
  • 1 Red chilli, seeded
  • 1 Bunch fresh flat-leaf parsley
  • 3 tblsp Red wine vinegar
  • 2 Heaped tsp dried oregano
  • Pinch of hot paprika
  • Pinch of ground cumin
  • Sea salt and freshly ground
  • Black pepper


  1. Place the new potatoes in a steamer and sprinkle over a little salt, then cook for about 15 minutes, until tender.
  2. Meanwhile, heat a barbecue or cast-iron griddle pan. Rub the steaks with a little olive oil and season with salt and pepper.
  3. Place on the barbecue or griddle pan for 3–4 minutes on each side for medium rare – leave them on a little longer if you prefer your meat more well done.
  4. Transfer to a warm plate and loosely cover with foil. Set aside to rest for about 5 minutes.
  5. To make the chimichurri sauce, put the spring onions, garlic, chilli, parsley, vinegar, oregano, paprika, cumin and 3 tablespoons of water in a liquidiser and blend to a smooth sauce.
  6. Divide among 4 dipping bowls.
  7. Carve the steaks on the diagonal and arrange a steak on each platter or warmed plate.
  8. Garnish with the coriander leaves and add the cherry tomato and red onion salad and a dipping bowl of the chimichurri sauce.
  9. Serve with a separate dish of the steamed new potatoes.