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Rib-Eye Steak with Chimichurri Sauce

Rib-Eye Steak with Chimichurri Sauce

Serves pea 2 Clock icon 20 minutes
Whip up this chimichurri in minutes & make your steak taste like it's somersaulted through your herb garden!

10 Farmdrop products in this recipe

£ 30 .10
10 items.

Here's how you do it

  1. Remove the steaks from the fridge 20 minutes before cooking.

  2. Pulse the garlic and olive oil together in a food processor until a smooth paste is formed. Add the chilli, shallot, lemon juice and red wine vinegar, pulse. Transfer the sauce to a large bowl mix in the herbs. Add the halved tomatoes, season with salt and pepper.

  3. Brush the steaks with oil, season and throw on a hot grill. For blue 1.5 minutes each side, rare 2 minutes, medium rare 2.5 minutes & well done 4 minutes each side. Dress with chimichurri.


  • 2 rib-eye steaks
  • 50g parsley, finely chopped
  • 50g coriander, finely chopped
  • 2 tablespoons of oregano, finely chopped
  • 50g cherry tomatoes
  • 1 shallot, chopped
  • Juice 1 lemon
  • 2 tsp red wine vinegar
  • 1 chilli
  • 2 garlic cloves
  • 20ml olive oil

Suitable for

  • Dairy Free