• Serves: 1
  • Cooks in: 15 Minutes
  • Difficulty: Easy


  • 1 large bavette steak
  • 25g red chilli
  • 30g white wine vinegar
  • 30g mint leaves
  • 10g coriander leaves
  • 10g basil leaves
  • 20g tarragon leaves
  • 60g flat parsley leaves
  • 5g garlic cloves
  • 6g sea salt
  • 120g olive oil

A quick and easy meal for anyone who likes their steak with a bit of a kick.


  • For the steak, heat a frying pan or BBQ until stinking hot.
  • Season your steak heavily with sea salt and place in the pan or BBQ.
  • Don’t move this around, just let it cook.
  • After about 2 mins you should have a good colour on your steak so flip over and cook on the other side, for another 2 mins.
  • Remove from the heat and let the steak rest for about 5 minutes.
  • While the steak rests, you can make your sauce.
  • Blend all ingredients together in a blender until kind of smooth, a bit of consistency is nice.
  • If you don’t have a blender then this can be chopped using a knife or ground in a pestle and mortar.
  • Slice your steak and serve with that amazing Chimichurri sauce.
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