Why Chimichurri?
Chimichurri is the Argentine answer to the question: what do you put on a perfect steak? The answer is this — a punchy, herbaceous, garlicky sauce that cuts through the richness of grass-fed beef and makes every bite sing. It takes 10 minutes to make and keeps in the fridge for a week.
Start with the right steak. We recommend Bradner Farms Certified Organic Ribeye or New York Striploin — 100% grass-fed and finished in BC, with the marbling and flavour that makes chimichurri shine.
Ingredients
The Steak
- 2 Bradner Farms Ribeye Steaks (or Striploin Steaks)
- 1 tsp flaky sea salt
- 1 tsp cracked black pepper
- 1 tbsp neutral oil (for the grill)
House Chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed
- ¼ cup fresh oregano leaves (or 1 tbsp dried)
- 4 cloves garlic
- 1 small shallot, roughly chopped
- 1 tsp chili flakes (adjust to taste)
- ½ tsp smoked paprika
- 3 tbsp red wine vinegar
- ½ cup good quality extra virgin olive oil
- Salt and pepper to taste
Method
Step 1 — Make the Chimichurri
Combine parsley, oregano, garlic, shallot, chili flakes, and smoked paprika in a food processor. Pulse until finely chopped but not pureed — you want texture. Transfer to a bowl, stir in red wine vinegar and olive oil. Season generously with salt and pepper. Let rest at room temperature for at least 30 minutes for the flavours to meld. The longer it sits, the better it gets.
Step 2 — Prep the Steak
Remove steaks from the fridge 30–45 minutes before grilling — this is non-negotiable for even cooking. Pat completely dry with paper towel. Season generously on both sides with flaky salt and cracked pepper. Rub lightly with oil.
Step 3 — Grill
Preheat grill to high (230–260°C). Clean and oil the grates. Grill steaks over direct heat:
- Ribeye (2.5cm thick): 3–4 min per side for medium-rare (57°C internal)
- Striploin (2.5cm thick): 3–4 min per side for medium-rare (57°C internal)
For a crust, don't move the steak once it's down. Flip once. Use a meat thermometer — grass-fed beef cooks faster than grain-fed.
Step 4 — Rest & Serve
Rest steaks on a warm plate, loosely tented with foil, for 5–8 minutes. Slice against the grain. Spoon chimichurri generously over the top and serve the rest on the side.
Tips
- Grass-fed beef is leaner — pull it off the grill 2–3°C before your target temp, it will carry-over cook while resting.
- Chimichurri keeps refrigerated for up to 1 week. Bring to room temperature before serving.
- Double the chimichurri batch — it's incredible on grilled chicken, lamb, and vegetables too.
Find our grass-fed steaks and more in the BBQ Favourites collection.