Back to Recipe Menu

Peppered steak with rosemary Chimichurri


  • To make the Chimichurri, heat the vegie oil in a pot and gently sauté the rosemary for 2 mins. Transfer to a bowl to cool a little.
  • Then add the white wine vinegar, garlic and parsley. Mix well and taste for seasoning.
  • Generously pepper the steaks and cook to the desired degree on a lightly oiled ridged grill or BBQ.
  • Then dunk the steaks in the dressing and place on individual plates. Sprinkle a little of the Chimichurri over and around, and serve with a simple salad on the side.


  • ¼ cup vegetable oil
  • 2 heaped tbsp chopped fresh rosemary
  • 3 tbsp white wine vinegar
  • 2 garlic cloves, crushed
  • ½ cup chopped Italian (flat leaf) parsley
  • freshly ground pepper
  • 4 x 180 gm rump or porterhouse steaks
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm