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Steaks with Chimichurri Sauce – Foodsaver Stores

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 Foodsaver Stores – 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 Foodsaver Stores 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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