Sharing Steak with Chimichurri & Smoky Slaw

Sharing Steak with Smoky Slaw - Amelia Freer

This dish is from my #EatInSeason: Summer Inspiration.

Surely, no summer is complete without a BBQ to celebrate a barmy summer’s day or evening? This sharing steak, with chimichurri salsa and smoky hot slaw, is a winning combo. If you aren’t familiar with Chimichurri, it is a staple of Argentinean cuisine, most often served with steak, but it also works well with smoky grilled fish and chicken: packed full of herbs, garlic and spices, it is a superb alternative to commercially bought BBQ sauces or marinades.

You’ll Need (serves 2)

The Steak

  • 500g piece of sirloin steak
  • oil for rubbing
  • salt and pepper

Chimichurri Salsa 

  • 6 cherry tomatoes
  • 1 shallot, finely diced
  • small bunch (20g) coriander
  • small bunch (20) parsley
  • 1tsp chilli flakes
  • 1 clove garlic, crushed
  • 2 tsp dried oregano
  • 1 tbsp good sherry vinegar (or balsamic)
  • salt and pepper
  • 3 tbsp extra virgin olive oil

Smoky Hot Slaw

  • ½ white cabbage, finely sliced
  • ½ red cabbage, finely sliced
  • 2 carrot, julienned or grated
  • zest of 1 lemon or lime
  • ½ tsp salt flakes
  • 6 tbsp good mayonnaise
  • 1 tsp paprika
  • ¼ tsp white pepper
  • 1 small clove of garlic, crushed
  • juice of 1 lemon or lime


  1. To make the slaw: combine all the vegetables, with citrus zest and salt and toss well. Mix the mayo with paprika, white pepper, garlic, citrus juice and mix through the slaw.
  2. To make the salsa: finely chop all the ingredients and combine. You can also do this in a blender to save time, but I prefer the texture when it’s hand chopped.
  3. To cook the steak: pre-heat the oven to 220c / 200fan / gas mark 7. If cooking indoors, keep the steak whole and oil and season it well – heat a griddle pan to hot (be patient), sear on both sides, then finish in the oven for 5-10 minutes, until done to your liking. If using a BBQ, cut the steak into two thinner steaks, season and cook for 2-3 minutes on each side, or to your liking. Leave to rest before slicing into strips. Top with salsa and serve with the slaw.

Photo credit: Emma Godwin

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