🥩 Charcoal-Grilled Argentinian Steak with Chimichurri

Serves: 2–4  
Prep time: 15 mins   
Cook time: 8–10 mins (+ resting)
Skill level: Impressively low effort for maximum flavour bragging rights

🧂 Ingredients
For the steak:
2 ribeye or sirloin steaks (250–300g each)
Sea salt & black pepper
A glug of olive oil
Optional: a sprig of confidence and a pre-warmed grill

For the chimichurri:
1 small bunch flat-leaf parsley
2–3 garlic cloves
1 tsp dried oregano
½ tsp chilli flakes (more if you dare)
1 tbsp red wine vinegar
4 tbsp olive oil
Salt & pepper to taste

🔥 Method

1. First, the fire.
If you’re using charcoal, light it early. You want white-hot coals and no flames. Gas works too – we won’t tell – but it’s not quite the same story.

2. Chimichurri prep.
Finely chop the parsley and garlic. Add to a bowl with oregano, chilli flakes, vinegar, and olive oil. Season well. Stir it up and let it sit to develop its bold personality.

3. Steak seasoning.
Pat steaks dry. Rub with olive oil and season generously with salt and pepper. This is where the flavour begins.

4. Grill it. Don’t poke it. Over hot coals:
2–3 mins per side = rare
4 mins = medium-rare
5+ mins = very polite disappointment. Let it char. Let it sizzle. Don’t fiddle.

5. Rest. (The steak, not you.)
Remove from heat. Place on a warm plate, cover loosely with foil, and leave for 5–10 mins. Resting matters.

6. Serve and swagger.
Slice across the grain. Spoon over chimichurri. Serve with roast veg, chips, or a smug grin.

💡 Little Tip
Double the chimichurri and store the rest in the fridge. You'll want it on roast potatoes, scrambled eggs, and pretty much everything else by Tuesday.