Chef's Recipes

Bife ancho with chimichurri

Australian Gourmet Traveller recipe for bife ancho with chimichurri from Porteno in Sydney.

  • 10 mins preparation
  • 15 mins cooking plus resting
  • Serves 4
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Bife ancho with chimichurri
"I would love to serve Porteño's steaks at my next barbecue. Would you get me the recipe?"
Bruce Dodds, Manly, NSW
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 4 sirloin steaks (about 350gm each), at room temperature
  • For brushing: olive oil
  • 1 cup (firmly packed) flat-leaf parsley
  • 25 ml white wine vinegar
  • 2 tbsp dried oregano
  • 1 tbsp dried chilli flakes
  • 120 ml olive oil


  • 1
    For chimichurri, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container.
  • 2
    Heat a charcoal barbecue until the coals are red and have a film of white ash over them (see note).
  • 3
    Brush steaks with olive oil, season to taste and grill until cooked to your liking (3 minutes on each side for medium rare). Remove from heat and rest for 5 minutes, then serve with chimichurri.


Note At Porteño the grill is set about 30cm above the charcoal. To test if it's ready, hold a hand over the fire - It should be hot all over, not just in the middle.