Chimichurri sauce is a South American version of salsa verde, but far more punchy. It’s tangy with vinegar and with a smoky hit of paprika. Served with the sweet and spicy corn this is a match made in heaven.


2 x sirloin or rump steaks approx. 200g in weight


Chimichurri Sauce:

2 small shallots peeled

3 cloves garlic peeled

50ml red wine vinegar

Small bunch fresh coriander

Small bunch flat leaf parsley

½ tsp paprika

30ml olive oil 


4x corn on the cobs:

1 tbsp. olive oil

2-3 tbsp. sweet chilli sauce

100g Parmesan cheese grated



 Blitz the chimichurri ingredients in a mini blender, adding olive oil until it reaches a loose consistency, season then reserve half of the sauce for serving. Transfer the remaining mixture along with the steaks into a zip lock bag and leave to marinade in the fridge for 1 hour.

 Boil the corn in a large pan of salted water for 10 minutes then drain. Combine the olive oil, chilli, lime juice and garlic in a small bowl, brush the corn with this and place onto a screaming hot griddle pan for 8-10 minutes turning occasionally. Brush with the sweet chilli sauce then roll in the Parmesan cheese.

 Remove excess marinade from the steaks then seal then in a very hot frying pan with some olive oil. Cooking for 3-4 minutes each side (depending on how you like it) Remove from pan, cover with foil and leave to rest for 5 minutes.

 Slice steaks and serve on a platter, drizzle with the reserved chimichurri sauce and serve with the corn and some sweet potato fries.