BBQ steak with chimmichurri sauce

BBQ steak with chimmichurri sauce

A fresh and punchy Argentinian sauce enhances the delicious flavour of grilled steak

Preparation Time: Cook Time:

Ingredients / serves 4

  • 600 g rump steak, trimmed of fat
  • 1 tbsp olive oil
  • 2 cobs corn, husks removed
  • 2 bunches asparagus, ends trimmed
  • 8 large mushrooms, stalks removed

  • Chimmichurri Sauce
  • ½ red capsicum, very finely chopped
  • 1 long red chilli, finely chopped (optional)
  • 1 tsp red wine vinegar
  • 3 tsp extra virgin olive oil
  • ¼ cup finely chopped coriander leaves
  • ½ tsp paprika
  • 1 clove garlic, crushed


Brush steak with half the oil and cook on a BBQ plate or chargrill plate until cooked to your liking, rest. For 2cm thick steaks, cook for 2 minutes per side for rare, 3 minutes for medium and 4 minutes for medium-well.
To make chimmichurri sauce, combine capsicum, chilli, vinegar, oil, coriander, paprika, garlic and pepper.
Preheat a BBQ or chargrill plate until very hot and brush corn, asparagus and mushrooms with remaining oil. Season with pepper. Place on hot grill and turn every few minutes until they have grill marks and are cooked through. Corn takes ~15 minutes, mushrooms 5-6 minutes and asparagus 3-4 minutes.
Slice steak and dress with chimmichurri sauce.

Essential Tips

  • 1. You can use a frying pan if you don't have a BBQ or chargrill plate. You can also steam or boil the corn and asparagus and panfry the mushrooms. You can substitute other vegetables such as zucchini, capsicum or eggplant.
  • 2. You can use leftover Chimmichurri sauce as a marinade for meat and vegetables.


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2.50 stars Rate!

BBQ steak with chimmichurri sauce

BBQ steak with chimmichurri sauce
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From The Community

Oct 31, 2017 #

Good job

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Aman Yadav
Mar 30, 2015 #

LOved it

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