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Seared steak with chimichurri dressing

Seared steak with chimichurri dressing

A star rating of 4.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 2

The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen

  • Keto
Nutrition: per serving
low insalt0.22g


  • 300g-400g/11-14oz piece of lean rump or sirloin steak

For the dressing

  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • small bunch flat-leaf parsley , leaves chopped
  • 1 red chilli , deseeded and finely chopped
  • 1 tsp thyme leaves
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar


  • STEP 1

    To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.

  • STEP 2

    Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.

  • STEP 3

    Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.

Recipe from Good Food magazine, July 2010

Goes well with


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A star rating of 4.5 out of 5.7 ratings

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