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  • 300 G Bavette Steak 
  • flat leaf parsley
  • fresh oregano
  • 2-3 cloves of garlic
  • juice of a lemon
  • vinegar
  • extra virgin olive oil
  • salt
  • chilli flakes

Chimichurri, originally from Argentina, uses parsley and oregano both of which are in season in June and couldn’t be simpler to make.  Couple this with a delicious and economical bavette steak and you'll be rewarded with bags of flavour. 


  1. To the parsley and oregano, add garlic and chilli flakes to a food processor or chop finely by hand.
  2.  Add a generous glug of good quality extra virgin olive oil, a squeeze of lemon juice and a dash of vinegar. 
  3.  Season and combine everything together in to a sauce consistency. 
  4.  Serve this alongside a flash grilled bavette steak or a medium rare sirloin, just spoon the chimichurri on top liberally and enjoy.