Grilled Steak with Chimichurri

A simple, grilled steak with a fresh, herby chimichurri, naturally rich in creatine and protein.

Serves: 4

INGREDIENTS

• 4 sirloin or ribeye steaks

• 2 tablespoons extra virgin olive oil, for cooking

• 1 teaspoons sea salt

• 0.5 teaspoons cracked black pepper

• 40 grams fresh parsley, finely chopped

• 15 grams fresh oregano leaves, finely chopped

• 2 garlic cloves, finely minced

• 0.5 red chilli, finely chopped (deseeded for less heat)

• 120 milliliters extra virgin olive oil, for the chimichurri

• 3 tablespoons red wine vinegar

• 0.5 teaspoons sea salt, for the chimichurri

INSTRUCTIONS

1. Make the chimichurri: Combine the 40 grams fresh parsley, finely chopped, 15 grams fresh oregano leaves, finely chopped, 2 garlic cloves, finely minced, and 0.5 red chilli, finely chopped (deseeded for less heat) in a bowl. Stir in the 120 milliliters extra virgin olive oil, for the chimichurri, 3 tablespoons red wine vinegar, and 0.5 teaspoons sea salt, for the chimichurri. Set aside to let the flavours develop while you cook the steak.

2. Season the steak: Pat the 4 sirloin or ribeye steaks dry and season generously with 1 teaspoon sea salt and 0.5 teaspoons cracked black pepper.

3. Cook the steak: Heat 2 tablespoons extra virgin olive oil, for cooking in a heavy pan or grill over high heat. Cook the steaks for 3-4 minutes per side for medium-rare, or longer to your preference.

4. Rest the steak: Remove from the heat and rest the steaks for 5 minutes before slicing.

5. Finish and serve: Slice the steak against the grain and spoon the chimichurri generously over the top. Serve immediately.

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