Chefs' Recipes

Porteño chimichurri and bife ancho

Just a little of that Argentinian green sauce does wonders to a simple grilled steak.

  • 10 mins preparation
  • 15 mins cooking plus resting
  • Serves 4
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Bife ancho with chimichurri
Parsley, vinegar, olive oil. It doesn't take much to make a chimichurri from scratch. But just a little of that Argentinian sauce does wonders. Served with a simple grilled sirloin, it adds a splash of vibrant colour, and lifts the meat with its bright, herby and punchy flavours.


  • 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.