Seared steak sliced and spooned over with a zesty Argentinian parsley, garlic, oregano and vinegar sauce. This hot honey version is finished with honey and chili flakes. Ready in about 30 minutes.
Prep 15 min Cook 15 min Serves 2 Medium
Ingredients
🫙Honey2 tbsp
🧄Garlic3 cloves, minced
🫙Olive Oil1/2 cup
🌶️Dried Oregano1 tsp
🌿Fresh Parsley1 cup, finely chopped
🍗Beef Steak500 g
🫙Red Wine Vinegar2 tbsp
🫙Sea Saltto taste
🌶️Chili Flakes1 tsp
🌶️Black Pepperto taste
Optional extras
🌶️Red Pepper Flakes1/2 tsp
Instructions
1
Mix parsley, garlic, oregano, vinegar, pepper flakes and olive oil; season and let stand 15 minutes.
2
Season the steak generously and bring to room temperature.
3
Sear in a very hot pan or grill 3–5 minutes per side to your liking.
4
Rest 5 minutes, slice against the grain and spoon over chimichurri.
5
Warm the honey with chili flakes and drizzle over before serving.
Chef's tip
Rest the steak before slicing so the juices stay in the meat.
