HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChimichurri Steak
Chimichurri Steak

Chimichurri Steak

with Potato & Spinach Salad

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Some steak lovers like their meat unadorned but we think it's fun to 'gild the lily'! Today we're pairing a fabulous, flavourful flank steak with chimichurri. It's a spicy Argentinian sauce made from garlic, parsley, oregano and chilli flakes mixed with olive oil. And what the Argentineans don't know about steak ain't worth knowing! So give it a go - we think you'll agree it's the perfect accompaniment...


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Flank Steak

1 pack(s)

New Potatoes

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ bunch(es)


¼ tsp

Chilli Flakes

1 tbsp

Red Wine Vinegar


½ bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1891 kJ
Energy (kcal)452 kcal
Fat27.0 g
of which saturates7.0 g
Carbohydrate28 g
of which sugars3.0 g
Protein29 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

Put a Large Saucepan of water with a pinch of salt on to boil for the potatoes.Remove the flank steak from your fridge and rub with a light coating of olive oil.TIP: If possible, do this an hour before you start cooking so the steak can come to room temperature - this ensures more even cooking.Cut any larger new potatoes in half. Add the potatoes to your pan of boiling water. Cook for 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Drain in a colander and set aside.


Peel and grate the garlic (or use a garlic press). TIP: The garlic is used raw in the dressing. If you prefer a less strong garlicky flavour, just soak the clove in boiling water for 2 mins before grating. Pick the parsley and oregano leaves from their stalks and finely chop (discard the stalks). TIP: Grind the parsley and oregano in a pestle and mortar if you have one!


Combine the garlic, parsley and oregano in a bowl with the chilli flakes and red wine vinegar. TIP: Some like it hot, but if you don't, just hold back on the chilli! Add a generous splash of olive oil and season with salt and black pepper. Whisk vigorously with a fork - this is your chimichurri dressing!


Heat a large frying pan until it is VERY hot (be careful!). Season each side of the steak with a good pinch of salt and a few grinds of black pepper.


Add a splash of olive oil to the pan and carefully lay in the steak. Sear on each side for 3-4 mins. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well done. When cooked to your liking, remove the steak from the pan and set on a board to rest for another 3-4 mins. TIP: Resting time is crucial for a juicy steak!


Put the drained potatoes in a mixing bowl and add the baby spinach. Dress with half of the chimichurri dressing. Slice each steak into diagonal strips, cutting across the grain of the meat. Serve on top of a generous portion of salad, drizzled with the remaining dressing. Tuck in!