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Steak with a spicy Chimichurri salsa


  • Crush the onion, garlic, chillies, salt and peppercorns to a coarse paste with a mortar and pestle (or in a food processor). Then add the oregano and basil leaves and continue pounding. Add the vinegar, pound well and then add the olive oil, little by little, keeping the mix chunky. Taste for seasoning.
  • When ready, cook the steaks on a lightly oiled ridged grill (or BBQ) to the desired degree, seasoning with salt and a little ground pepper once sealed.
  • To serve, place a bed of watercress on individual plates and top with a steak and a dollop of the salsa.


  • ¼ red onion, chopped
  • 4 garlic cloves, crushed
  • 2 small red chillies, chopped
  • a pinch of sea salt flakes
  • 1 heaped tbsp green peppercorns
  • 18-24 oregano leaves
  • 18-24 basil leaves, chopped
  • 1 tbsp sherry vinegar
  • 50-100 ml olive oil
  • olive oil spray
  • 4 x 200 gm porterhouse steaks, trimmed of all fat & sinew 
  • freshly ground pepper
  • watercress leaves

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.

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    1 stick125 gm
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    1 cup250 ml
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