The marinade is a mixture of red wine vinegar, garlic, shallot, fresh coriander, parsley, oregano leaves, oil and seasoning.

Ingredients:

• 4 steaks, weighing 200g/7oz each
• For the Chimichurri Marinade:*
• 100ml/3½fl oz red wine vinegar
• 4 garlic cloves, peeled and finely chopped
• 1 large shallot, peeled and finely chopped
• Large bunch freshly chopped coriander
• Large bunch freshly chopped flat-leaf parsley
• 30ml/2tbsp fresh oregano leaves
• 100ml/3½fl oz extra virgin rapeseed or olive oil
• Salt and freshly milled black pepper

Serves 4

Difficulty Rating:**

Prep Time: 20 mins

Total Time: 30 mins

Instructions:

Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.

To prepare the marinade; in a large bowl mix all the ingredients together. Pour half the marinade into a shallow non-metallic dish and reserve the remainder. Place the steaks in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.

Remove from the marinade (discard the marinade) and cook under a preheated moderate grill or on a prepared barbecue according to your preference (based on a 5cm/2inch thick steak): Rare -2 minutes on each side, Medium Rare – 3-4 minutes on each side, Medium – 5-7 minutes on each side.

Remove the steaks from the pan, transfer to a warm plate, cover with foil and rest for a few minutes.

Slice the steaks, spoon over the remaining marinade and serve with roasted vegetables.

Tips:

The marinade works well with other types of steaks too.

Beef Recipe from Simply Beef and Lamb