Perfect Steak with Chimichurri Sauce

Perfect Steak with Chimichurri recipe - The Cooks Pantry


Michael Weldon


  • 2 x Coles Graze Scotch Fillets
  • Sea Salt
  • Cobram Extra Virgin Olive Oil

Chimichurri Sauce

  • 1 bunch Coriander, chopped
  • 1 bunch Parsley, chopped
  • 1 bunch Oregano, chopped
  • 1 Jalapeno (Fresh), diced
  • 1 Lemon, juice
  • 1 Garlic Clove, diced
  • 150mls Cobram Extra Virgin Olive Oil


  • To cook scotch fillets, leave them out of the fridge for 30 minutes to an hour and bring to room temperature. This allows it to cook evenly and quickly.
  • Season scotch fillets with salt first then drizzle with olive oil to avoid seasoning from falling off.
  • Once the coals are nice and hot, place scotch fillets on your barbecue grill and cook for 2-3 minutes on each side, flipping once only.  Remove fillets from grill and allow to rest for 5 minutes. Fillets should be medium rare.
  • To make the Chimichurri sauce, combine chopped or grated garlic, finely diced Jalapenos with or without seeds, oregano, parsley, lemon juice and a generous amount of olive oil.  Season with salt and pepper and mix well.
  • Slice the scotch fillet, cutting through the grain of the meat, and place on a serving plate.
  • Drizzle the Chimichurri sauce over the top. Enjoy!

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