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
- 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
- Place the new potatoes in a steamer and sprinkle over a little salt, then cook for about 15 minutes, until tender.
- Meanwhile, heat a barbecue or cast-iron griddle pan. Rub the steaks with a little olive oil and season with salt and pepper.
- 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.
- Transfer to a warm plate and loosely cover with foil. Set aside to rest for about 5 minutes.
- 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.
- Divide among 4 dipping bowls.
- Carve the steaks on the diagonal and arrange a steak on each platter or warmed plate.
- Garnish with the coriander leaves and add the cherry tomato and red onion salad and a dipping bowl of the chimichurri sauce.
- Serve with a separate dish of the steamed new potatoes.