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Argentinian Steak and Chimichurri Salad

There’s loads going on in this salad, so skipping the steak is easy. 

Serves 4 Total Time 20 mins


For the chimichurri sauce:

  • 2 x 28g packs parsley 
  • 1 x 28g pack coriander
  • 2 garlic cloves 
  • 1 tsp ground cumin 
  • 1 tsp chilli powder 
  • 3 tbsp red wine vinegar
  •  ⅔ tbsp olive oil

For the salad:

  • 1 tbsp olive oil 
  • 4 sirloin steaks, fat trimmed if preferred
  • 1 red onion, diced small 
  • 1 x400g tin black beans, drained, rinsed
  • 1 x 340g tin sweetcorn, drained, rinsed 
  • 290g jar red peppers, drained, chopped 
  • 1 large avocado, chopped


  1. Make the chimichurri in a small food processor, whizzing all the sauce ingredients together. Taste, season, and add more chilli or cumin to taste. 
  2. Heat the oil in a frying pan and cook the steaks for 2–3 minutes on each side, depending on how you like yours. 
  3. Toss together the red onion, beans, sweetcorn, peppers and avocado, then stir in the chimichurri. Slice the steak and serve on top of the salad.
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