Dry-Rubbed Steak with Chimichurri Sauce Recipe

Dry-Rubbed Steak with Chimichurri Sauce Recipe

Meat PDF

An ideal treat for Father’s Day!

With Father’s Day approaching and BBQ season upon us, try this delicious recipe from The Meat Cookbook.

Create this sweet and spicy BBQ steak with an Argentinean sauce. Crusty on the outside and juicy on the inside, this delicious steak is ideal for a Father’s Day BBQ treat.

This recipe is taken from The Meat Cookbook. Full of over 300 recipes, it is the ideal gift for Father’s Day. Learn the cuts and master the skills with expert advice from top butchers about buying ethically, recognising quality and getting the very best from your meat.

Dry-Rubbed Steak with Chimichurri Sauce


Prep: 15 mins, plus chilling
Cook: 8–20 mins, plus resting


1 beef skirt or feather steak, about 675g (11 ⁄2lb)
1 tbsp soft light brown sugar 
1 tbsp chopped thyme leaves 
1 ⁄2 tsp mustard powder 
1 ⁄4 tsp garlic salt 
1 ⁄4 tsp smoked paprika or ancho chilli powder 
salt and freshly ground black pepper 

For the chimichurri sauce:

6 tbsp olive oil, plus extra for brushing 
11 ⁄2 tbsp red wine vinegar 
1 tbsp lemon juice 
15g (1 ⁄2oz) flat-leaf parsley, roughly chopped 
2 tbsp roughly chopped coriander leaves 
1 tbsp roughly chopped oregano leaves 
2 garlic cloves, chopped 
1 tsp dried red chilli flakes


1. Place the sugar, thyme, mustard, garlic salt, and smoked paprika in a food processor. Season with pepper and grind to form a fine powder. Place the steak on a large piece of cling film and rub the mixture all over. Wrap tightly in the cling film and chill for at least 1 hour.

2. For the sauce, place all the ingredients in a large serving bowl and mix well to combine. Cover with cling film, and chill for at least 1 hour, to allow the flavours to develop.

3. Remove the steak and the sauce from the fridge and bring to room temperature. Set the barbecue to its highest setting. Brush the steak with a little oil and barbecue on both sides until cooked to your liking – 4–6 minutes on each side for rare, 6–8 minutes on each side for medium, and 8–10 minutes on each side for well-done.

4. Remove the steak from the heat, cover loosely with foil, and leave to rest for at least 10 minutes. Cut the steak into thick slices and serve with the chimichurri sauce.

Find out more about The Meat Cookbook

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