Char grilled Fillet steak, Chimichurri Sauce, Green bean and Potato salad Recipe

A delicious sauce, used as either a marinade, baste or condiment for grilled meats, originating from Uruguay and Argentina

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Beef fillet : 1.2 kg
  • Frying oil : 20 ml
  • Smoked Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Flat leaf parsley : 1 bunch
  • Oregano : 0.25 bunch
  • Fresh coriander : 0.5 bunch
  • Garlic clove(s) : 4 whole
  • Sherry vinegar : 30 ml
  • Lime(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Smoked paprika : 2 Tsp
  • For the vegetables
  • Green bean(s) : 450 g
  • Shallot(s) : 1 whole
  • Sherry vinegar : 10 ml
  • Maille Dijon mustard : 0.5 tbsp
  • Olive oil : 200 ml
  • Baby potato(es) : 600 g



    Preheat an oven to 200*
    Brush the steak with sunflower oil then season with salt and pepper.

    Heat a char grill until hot. Cook on both sides until golden brown char marks appear.(Approximately 2 minutes each side) remove from the pan and test for cooking degrees by squeezing gently.
    Place on roasting tray and complete the cooking to the desired degree.

    Allow the steak to rest.


    Crush the garlic and remove the skin.
    Finely dice.
    Remove the large stalks from the parsley and oregano and discard .
    Finely slice with the entirety of the coriander.
    Zest and juice the lime.
    Mix all the ingredients with the sherry vinegar, seasonings and paprika. Check the seasoning and adjust if necessary.


    Place a large pot of salted water with the potatoes and bring to the boil, turn down and cook until the potatoes are firm but tender, drain and when cooled enough to handle slice into approximately 5mm slices.
    Whisk together the mustard and vinegar. Slowly whisk in the olive oil. Peel and finely dice the shallot.

    Blanch the beans in salted water for 2 minutes, then mix with the chopped shallot sliced potatoes and a drizzle of dressing.

  • 4. TO SERVE

    Slice the steak in half across the grain.
    Neatly pile the salad into the middle of the plates.
    Arrange the steak slices on top.
    Finish with a spoon of the sauce drizzled over the steak.

Chef's tip

«Vary the sauce by introducing some other flavours; rum and a pinch of cayenne would work well. Season the steaks 20 min before cooking to allow the juices to draw up to the surface, this will help form a savory 'crust' when cooked »

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