Grilled Striploin With Chimichuri Sauce

Grilled Striploin With Chimichuri Sauce

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Course Main Course
Cuisine barbecue
Servings 4


  • 2 garlic cloves
  • 80 g or small bunch parsley roughly chopped
  • 40 g or half bunch oregano roughly chopped
  • 1 shallot chopped
  • ½ red chilli chopped
  • 3 tbsp olive oil
  • 1 lime juice
  • 2 tsp red wine vinegar
  • 4 thick Striploin
  • 70 g butter
  • Salt and pepper


  • First, place the garlic, parsley, oregano, shallot, salt and pepper into a pestle and mortar or food processor and crush to a coarsed texture. Add the chilli, olive oil, lime juice and red vine vinegar and toss once more to combine. It should be a coarse texture. Keep aside covered until needed.
  • Preheat the charcoal barbecue to medium heat. Once the charcoal ashes turns white, Oil the barbecue ridge. Brush the steaks with a little oil on both sides and season with some salt and pepper. Add the steaks, do not move for at least 2 minutes or until the edges are caramelised. Turn the steaks over and cook for a further 3 minutes for rare. Start to brush the steaks with the butter and conitune to cook a further 2 -3 minutes brushing both sides. t. Remove from the barbecue onto a serving board and leave aside for a minute or so to rest.
  • Carve each steak and drizzle the chimichurri over.

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