Steak and Chimichurri Recipe

Steak and Chimichurri Recipe
By The Cooking World, Editorial Staff
July 25, 2022

Harry Fisher Steak and Chimichurri Recipe

This week we are back with another We Cook Books recipe, this time with a Steak and Chimichurri Recipe from Fire to Fork Cookbook.

This recipe is where Fire to Fork started. Steak, tire, salt and a basic sauce. This is Harry's favorite meal to cook when he's camping solo and just wants something easy and super tasty.

10 minutes
15 minutes


15 g (¼ cup) of flat-leaf parsley, finely diced
2 cloves of garlic, diced or crushed
1 chilli, finely chopped (optional)
60 g (¼ cup) extra virgin olive oil
15 g (1 tablespoon) of red wine vinegar
2 steaks of your choice
3 g (½ teaspoon) of rock salt
0.6 g (¼ teaspoon) of ground black pepper

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  1. Dice the parsley, garlic and chilli and combine it in a small bowl with the oil and vinegar to form the chimichurri. Set it aside for now.
  2. Pat the steak dry and grind a liberal amount of salt and pepper over each side of it. If it's a thick piece of steak, reverse sear it by slowly cooking it offset from the fire until the internal temperature is about 10 °C (50 ºF) from its ideal doneness.
  3. At that point, place it on a grill with a lot of heat under it. Make sure it's not too smoky; you want a nice hot bed of coals underneath it. Grill until it has a nice crust and is the correct doneness for your liking.
  4. Cut the steak into thin slices and spoon the chimichurri over it.

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