Chimichurri Steak & Garlic Mash

Name: Chimichurri Steak & Garlic Mash
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: Argentinian-Inspired

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roubashahin.com.au

Mains

Chimichurri steak bites, garlicky butter and the creamiest mash — dinner sorted in under an hour.

PREP TIME

30 minutes

COOK TIME

25 minutes

SERVES

About this recipe

There’s something about chimichurri steak that turns an ordinary weeknight into something worth sitting down for. Bite-sized pieces of porterhouse are marinated in Worcestershire sauce, warm spices and plenty of lime, then seared hard and finished with a spoonful of garlic butter melting through the pan. That’s before the chimichurri even goes on — a bright, herby, garlicky sauce that gets tossed through the hot steak right at the end so every piece is coated. What’s more, it keeps the leftovers just as good the next day, if you’re lucky enough to have any.

Steak can be an expensive one to put on the table, especially when you’re feeding a whole family. That’s exactly why this recipe leans so heavily on the marinade — dicing the beef and giving it time in the Worcestershire, spices and lime helps tenderise it, so you can stretch a smaller amount of steak further without compromising on flavour or that melt-in-your-mouth texture. As a result, you get all the taste and tenderness of a good steak dinner, just without the price tag that usually comes with it.

I love how versatile this one is. It’s quick enough for a Tuesday night but has that little bit of flair that makes it feel like more effort than it actually is — that’s the magic of a good chimichurri steak. If you’re after something a little slower and more traditional, my Lebanese Biftek is another one of my favourite ways to cook steak, simmered low and slow in a garlicky lemon sauce until beautifully tender. And when the weather turns cold, my Slow Cooked Beef is the one I reach for — big chunks of beef and vegetables that just fall apart after a few hours in the oven.

As a result, you end up with three very different ways to cook beef in your back pocket — one fast and punchy, one slow and silky, one hearty and warming. Best of all, this chimichurri steak comes together with a creamy garlic butter mash on the side, so it’s a complete dinner in one pan and one pot.

Ingredients

For the steak & marinade

1 kilogram porterhouse steak, diced into bite-sized pieces (no more than 2 centimetres)
1 tablespoon Worcestershire sauce
1 teaspoon sweet paprika
1⁄4 teaspoon white pepper
1 teaspoon garlic granules
1 teaspoon ground coriander
3 tablespoons lime juice

For the chimichurri

2 anchovies, finely chopped
1 garlic clove, finely diced
1 long red chilli, finely diced
1⁄4 cup parsley, finely chopped
1⁄4 cup coriander, finely chopped
2 tablespoons mint, finely chopped
2 tablespoons lemon juice
Zest of 1 lemon
2 tablespoons red wine vinegar
⅓ cup olive oil

For the garlic butter

50 grams butter, softened
2 garlic cloves, crushed
1⁄4 cup parsley, chopped

For the mash

3 large, peeled and diced into cubes
⅓ cup warm milk
Salt and pepper, to taste
Handful of chives, finely diced

Notes from Rouba

Fry the steak in two batches so you don’t overcrowd the pan and steam the meat instead of searing it.
Dice the steak just a little bigger than bite-sized — you don’t want the pieces too small.
Get ahead: make the chimichurri and marinate the steak in advance, then cook everything fresh when you’re ready to eat.

Method

Step 1. Marinate the steak

Combine the diced steak with the Worcestershire sauce, sweet paprika, white pepper, garlic granules, ground coriander and lime juice. Toss well to coat and set aside to marinate for around 30 minutes.

Step 2. Make the chimichurri

While the steak marinates, blitz the garlic, anchovies, parsley, coriander, mint and chilli in a small food processor with half of the olive oil until you have a paste. Transfer to a bowl and stir through the lemon juice, lemon zest, red wine vinegar and the remaining olive oil. Set aside while you cook the steak.

Step 3. Make the garlic butter and mash potatoes

Mash the softened butter with the crushed garlic and chopped parsley until well combined.

Boil the diced potato until soft, then drain well. Mash until smooth, then stir through the warm milk. Season with salt and pepper, and finish with the chopped chives.

Step 4. Cook the steak

Heat a mild oil, such as avocado or macadamia, in a pan over high heat. Fry the steak in two batches so you don't overcrowd the pan, and once each batch is about halfway cooked, add a spoonful of the garlic butter and toss through until the steak is cooked to your liking. Remove from the heat and toss the steak through the chimichurri. Serve over mash potatoes.

A FEW THINGS YOU'LL WANT TO KNOW

Can I fry the steak in olive oil instead?
You can, yes. I like to get the pan really hot for this recipe, so I use a mild oil like avocado or macadamia — it handles the high heat better without burning.

Do I have to toss the steak through the chimichurri at the end?
I wouldn't skip this part — that's how we finish off this dish. It's what ties everything together and gives the steak so much of its flavour.

Is the garlic butter really necessary?
It is — it's an important part of the cooking process. Adding it halfway through cooking gives the steak so much extra flavour and helps it turn golden as it fries.

How big should I cut the steak?
Not too big — just a little bigger than bite-sized is perfect.

Can I make this ahead of time?
Yes. Make the chimichurri ahead of time and marinate the steak ahead of time too, then cook it fresh once you're ready to eat.

Can I reheat this meal?
Yes, I reheat mine covered in the oven for around 20 minutes and it comes out so good.

What if I don't want to use red wine vinegar in the chimichurri?
You can substitute it with more lemon juice. Taste and adjust

What other cuts of beef can I use?
Scotch fillet with fat trimmed and skirt steak both work well. I wouldn't use flank steak here — it won't give you the same result.

I want to fry all the steak and have leftovers — should I mix it all through the chimichurri?
Yes, I would. It keeps the steak soft and moist and adds so much flavour, even more so once it's had time to sit in the fridge.