Denver Steak with Chimichurri


1 package Denver Beefsteak

Olive oil for drizzling the meat

Salt and Pepper


100ml water

3 tablespoons olive oil

2 cloves minced garlic

1 tablespoon chopped parsley

1 tablespoon oregano

Salt and Pepper


1 courgette

1 eggplant

1 red bell pepper

5 tablespoons olive oil


30-40 min.




1. Coat the meat with olive oil and place on the grill until scored.

Rotate slightly to one side so as to make the mark of a perfect diamond.

Do the same on the other side of the meat, remove, season with salt and pepper and let the meat rest for about 1 minute.

2. Place a saucepan on the heat with the water, olive oil, and minced garlic until warm.

Add the parsley and oregano, season with salt and pepper, and mix everything very well.

3. Cut the courgette and eggplant into 1cm slices and the red bell pepper cut into regular pieces, cleaned of seeds.

Dip the vegetables in olive oil, and grill on both sides, seasoned with salt and pepper.

4. Serve the Denver Steak with the chimichurri sauce, accompanied by grilled vegetables.