Summer Dinner Solved With Easy And Flavourful Steak

(NC) Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.

The appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference.

Argentinian Steak with Chimichurri

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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes



  • 1 clove garlic
  • 1 cup parsley fresh, torn, 250 mL
  • 1 cup coriander fresh, torn, 250 mL
  • 1/2 cup oregano leaves, fresh, 125 mL
  • 1 tsp chili flakes dried, 5 mL, to taste
  • 1 tbsp cumin 15 mL
  • 2 tbsp red wine vinegar 30 mL, any vinegar can be used


  • 1 325g/454g New York sirloin steak thick-cut
  • 2 tbsp thyme roughly chopped, 30 mL
  • 2 tbsp Rosemary roughly chopped, 30 mL
  • splash olive oil
  • salt
  • pepper
  • 1/2 cup oregano leaves fresh, 125 mL
  • 1 tsp chili flakes dried, 5 mL, to taste
  • 1 tbsp cumin 15 mL
  • 2 tbsp red wine vinegar 30 mL, any vinegar can be used


Chimichurri (must be done in advance):

  • In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
  • Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don’t over-blend — you don’t want it to become a paste.
  • Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.


  • Preheat oven to 450°F (230°C).
  • Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don’t use aluminum.
  • Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
  • On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
  • Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
  • Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.)
  • Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.


Chef’s Tip: Chimichurri lasts in the fridge for up to a week. It’s also heaven on roasted veggies and chicken. Find more delicious recipes online at

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