Recipe | Chimichurri with Angus beef fillet Recipe | Chimichurri with Angus beef fillet

Recipe | Chimichurri with Angus beef fillet

Chimichurri is a favourite and versatile "salsa" widely used in Latin American cuisine. You can prepare your chimichurri in a food processor, or if you prefer, you can chop all your herbs and mix by hand, which is the traditional method. 

Here's a recipe from our friend Fran from Waiheke Chef that will go perfectly with your grilled meats, seafood and vegetables. 

Serves 6 


  • 1 c firmly packed fresh parsley 
  • ¼ c fresh coriander (optional) 
  • 3 cloves garlic 
  • 1 t oregano, ideally fresh but dried it's fine 
  • ½ c of Allpress EVOO 
  • ¼ c red wine vinegar (apple cider vinegar will work too) 
  • 1 lemon, only the lemon zest, finely grated 
  • ½ t smoked paprika or smoked chilli flakes 
  • ¼ t ground cumin 
  • Kosher salt & pepper 



In a food processor pulse parsley, coriander, garlic, and oregano until herbs and garlic are finely chopped (this can also be done by hand with a chef's knife). 

Transfer parsley mixture to a medium bowl and stir in oil, vinegar, lemon zest (if using), and seasoning.  

You can keep this salsa in the fridge in an airtight container for up to a week if covered with EVOO. 


For the beef 

  • 1.2kg of beef tenderloin/eye fillet (200g of meat is a generous portion, however 350-500 g steaks are commonly found in "grill restaurants" around the world) 

Remove any excess fat and sinew from the beef and portion it into 4-6 pieces. 

Grill the eye fillet on a high heat for 2-3 minutes per side and let it rest for 6-8 minutes. Once the beef is rested, slice it against the grain and serve immediately with chimichurri on top and on the side for extra serving. 

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