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Steaks with Chimichurri Sauce with foodhaus

Steaks – I was never particularly fond of making steaks. I always found them a bit intimidating. As I have discovered, it’s actually one of the easiest things to prepare. I have put instructions in the recipe below so even those of you haven’t cooked steaks before should find it straightforward! You can buy nearly all of the ingredients from foodhaus – including the wine! – so the shopping aspect is easy too! Enjoy – the new website should be launching September. And I am off on a little holiday in the next week, follow along on Instagram (@afroditeskitchen) if you wish! Happy Summer!

Makes: 5 servings
Difficulty: 2/3
Time: 30 minutes


For the steaks:
2 Black Angus Flap Steaks, or 2 Sirloin Steaks if you prefer
2 tablespoons Maldon Sea Salt, or more to taste
1 tablespoon pepper, or more to taste
1 tablespoon Horio Organic Olive Oil

For the Chimichurri sauce:
3 tablespoons Ardo Chives
1 & 1/2 tablespoons Ardo Shallots
1 teaspoon Ardo Red Chilli
1 tablespoon Ardo Garlic
1/2 cup Ardo Parsley
3/4 cup Horio Organic Olive Oil
1 teaspoon Maldon Sea Salt Flakes
2 teaspoons lime juice*
1/2 cup red wine vinegar*
3/4 cup fresh cilantro*

*All ingredients available at foodhaus except those marked with an *


1. In a large plate, place the steaks and use a paper towel to pat them dry. Season the steaks with a generous amount of salt and pepper.

2. In a large frying pan over medium high heat, add 1 tablespoon of olive oil and ensure the bottom of the pan is coated in olive oil.

3. Once the pan is very hot, add the steaks. You should hear a sizzling sound. The general rule of thumb is for a 1 inch thick piece, sear each side of a steak for 4 to 5 minutes for a medium rare steak. Ensure your steaks are cooked to your liking before removing the steaks from the pan, remembering that the steaks will continue to cook a bit more once removed from the heat.

4. Place the steaks on your serving dish. Let rest for 5 to 10 minutes. Before serving, thinly slice. Serve with Chimichurri sauce.

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