Ribeye steaks with chimichurri sauce
Prep time: 10 minsTotal time: 
Ribeye steaks with chimichurri sauce
Prep time: 10 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 ribeye or sirloin steaks
- a sprinkle of ground cumin
For the chimichurri sauce:
- 1½ x 28g packs flat-leaf parsley
- 2-3 garlic cloves, chopped
- 150ml olive oil
- 1 tsp dried oregano
- 2 tbsp white or red wine vinegar
- a good pinch of ground cumin
Step by step
Make the sauce a few hours ahead.
-
For the chimichurri sauce, whiz all the ingredients with some seasoning in a mini food processor until finely chopped, adding the cumin to taste.
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Light the barbecue or preheat a griddle pan. Brush the steaks all over with olive oil and season on both sides with salt, pepper and ground cumin. Barbecue or griddle the steaks for 2-3 minutes on each side or until cooked to your liking. Set aside to rest for 10 minutes, then serve with the chimichurri sauce.
