Ribeye steaks with chimichurri sauce
Ribeye steaks with chimichurri sauceSubscribe to Sainsbury's magazine
- 4 ribeye or sirloin steaks
- a sprinkle of ground cumin
For the chimichurri sauce:
- 1½ x 28g packs flat-leaf parsley
- 2-3 garlic cloves, chopped
- 150ml olive oil
- 1 tsp dried oregano
- 2 tbsp white or red wine vinegar
- a good pinch of ground cumin
Make the sauce a few hours ahead.
For the chimichurri sauce, whiz all the ingredients with some seasoning in a mini food processor until finely chopped, adding the cumin to taste.
Light the barbecue or preheat a griddle pan. Brush the steaks all over with olive oil and season on both sides with salt, pepper and ground cumin. Barbecue or griddle the steaks for 2-3 minutes on each side or until cooked to your liking. Set aside to rest for 10 minutes, then serve with the chimichurri sauce.
There are many variations of this classic sauce, but this is our favourite. Either cook one steak per person or, to make them go further, thinly slice the steaks and serve in tortilla wraps with the sauce and soured cream.
How to plate up rib-eye steak