Seared steak sliced and spooned over with a zesty Argentinian parsley, garlic, oregano and vinegar sauce. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 30 minutes.
Prep 15 min Cook 15 min Serves 2 Medium
Ingredients
🧄Garlic3 cloves, minced
🌿Fresh Basil1 cup
🫙Olive Oil1/2 cup
🌶️Dried Oregano1 tsp
🌿Fresh Parsley1 cup, finely chopped
🫙Pine Nuts2 tbsp
🍗Beef Steak500 g
🫙Red Wine Vinegar2 tbsp
🫙Sea Saltto taste
🌶️Black Pepperto taste
Optional extras
🧀Parmesan Cheese1/4 cup
🌶️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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Rest the steak before slicing so the juices stay in the meat.
