Diana Chan's Chimichurri

Diana Chan's Chimichurri

Cooking time


Place the parsley, coriander, oregano and garlic into a high speed blender. Add in the Cobram Estate Extra Virgin Olive Oil and blend on high into a semi smooth paste.

Remove the mixture and add it into a mixing bowl. Add in the rest of the ingredients and mix thoroughly. Serve with the steak or store in an airtight container in the fridge for up to 5 days.

For the steak, remove the steak from the fridge 20-30 mins prior to cooking. Season with a drizzle of Extra Virgin Olive Oil and salt.

Heat a medium sized pan on high. For medium rare, place the steak on the pan and cook for 3 mins on each side. Remove from heat and cover with some foil and place somewhere warm to allow the steak to rest for 7-8 mins before slicing it and serving with some chimichurri.

Ingredients Chevron Icon

1 bunch parsley

½ bunch coriander

½ bunch oregano

1 clove of garlic

½ cup Cobram Estate extra virgin olive oil, extra for serving

Juice of 1 lemon

5g chipotle

1 tsp dried oregano

1 tsp chilli flakes

½ tsp sweet paprika

Salt and pepper to taste

For the steak:

200g sirloin steak

Extra Virgin Olive Oil for cooking

Salt for seasoning