Tequila Marinated Steak with Chimichurri Recipe


I was lucky enough recently to be offered a 28 day matured beef steak from award winning Butcher, Crombies of Edinburgh. I was asked to use this succulent piece of meat in a creative way to produce a simple, yet delicious recipe. The challenge was to be creative without ruining this 600g first cut of the sirloin steak so I decided to keep it simple; with a twist.

The addition of tequila to the marinade in this dish adds a sweetness and depth of flavour while also tenderising the meat. It is a subtle addition, but well worth it. Don’t worry if you don’t like tequila, the alcohol flavour disappears during cooking so you are left with the sweetness which compliments the chimichurri perfectly.


First Cut Of The Sirloin

This recipe is perfect for dinner parties as everything except the cooking of the beef can be prepared in advance. Instead of cooking the steak on a griddle pan it would also work perfectly on a barbecue.


Chimichurri Ingredients


Serves 2-3 For the Chimichurri
600g First cut of Sirloin Steak 1 Red Pepper Chopped
Small Handful of Basil Chopped
For The Marinade Small Handful Coriander Chopped
Small Handful chopped Parsley Small Handful Parsley Chopped
3tbsp Tequila 1 onion Chopped
2tbsp Olive Oil 2 Garlic Cloves Chopped
2 cloves Garlic Chopped 1 tsp Ground Cumin
Juice of 1 Lemon 1tsp Chilli Flakes
Juice of 1 Lime 2tbsp Red Wine Vinegar
1tsp Sea Salt and Black Pepper 2tbsp Extra Virgin Olive Oil
Sea Salt and Black Pepper


Combine all the marinade ingredients together in a bowl and add the steak. Cover and marinate in the fridge for at least 2 hours.


Marinating the Beef

To make the chimichurri, add all the ingredients into a food processor and pulse until a coarse sauce forms. Cover and set aside in the fridge for 2 hours. If you don’t have a food processor, chop all the ingredients finely and mix well.



Take the steak and chimichurri out of the fridge 1 hour prior to cooking. Pre-heat the oven to 150C/gas mark 2.

When ready to cook, heat a griddle pan over the highest possible heat. This will ensure a charred, smoky flavour on the outer surface of the beef.  Make sure the pan is fully hot then take the steak out of the marinade and cook for 3-4 minutes on each side until well coloured (these timings are for a medium rare 600g piece of beef so be sure to adjust timings accordingly). If using one large Steak remember to brown the top and bottom of the steaks as well as the sides.


Browning the Steak

Transfer to a tray and cook in the oven at 150C / gas mark 2 for 10 minutes for medium/rare. If you like it well done keep in the oven for a further 5 minutes. Be sure to keep an eye on the cooking of the steak as timings will vary depending on the size and shape of the beef.


Steak Resting

Remove from the oven and cover with tin foil. Leave to rest for 10-15 minutes.

Carve your steak to your liking.


Carved Steak

Top with the chimichurri.


Serve with seasonal Vegetables or side salad.


Download the PDF for this recipe below

Tequlia Marinated Steak with Chimichurri Recipe


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