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Chimichurri Steak Sandwich



You’ll need

2 small red chillies, deseeded and finely chopped
1 cup chopped fresh parsley leaves
1/2 cup chopped fresh cilantro leaves and tender stems
1 tbsp chopped fresh oregano leaves
1 green onion, thinly sliced
5 medium cloves garlic, minced (about 5 tsps)
1 tsp lemon zest from 1 lemon
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp Kosher salt, plus more to taste


Combine all ingredients in a bowl and allow to sit in the fridge for 30 minutes – 6 hours to allow flavours to marry.

Skirt Steak Marinade

You’ll need

500g skirt steak
⅓ cup extra virgin olive oil
2 cloves garlic, minced
1 onion, sliced
100g red wine
50g soy sauce or worcestershire sauce
3g ground pepper
2 bay leaves
grapeseed oil, to brush on


Bring wine, pepper and bayleaf to a boil, then add remaining ingredients. Cool down to fridge temperature, add skirt steak and marinade skirt steak overnight in a zip lock bag, pressing out as much air as possible.

Dry the surface with a paper towel or chux. Brush surface with grapeseed oil. Sear on a grill or in a pan on high heat. Flip steak every 30 seconds until desired doneness (we prefer medium to mid-rare). Allow to rest for 5 min before cutting thinly across the grain.

Fig Leaf oil

you’ll need

150g fig leaf
100g spinach
400g olive oil (Morella grove)
5g salt


Remove stem from Fig leaf and coarsely chop. Place all ingredients in a Thermomix and blitz on medium-high for 7 mins x 70Cº. Alternately, bring oil to 75Cº and blitz with fig leaf and spinach. Strain through a fine mesh. Allow to cool to room temperature before serving. Store in an airtight container to preserve freshness.

Serving suggestion

Drizzle skirt steak with fig leaf oil and top with fresh chimichurri. Serve between generous slices of squid ink and lemon ciabatta sourdough.

Serves 4.

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