Chimichurri Sauce with Harissa

SERVICE4 Servings

PREP TIME20 minutes

COOK TIME5 minutes


800 g skirt steak

1 bunch parsley, chopped

20 g fresh oregano, chopped

60 g spring onion, chopped

3 garlic cloves, minced

1 teaspoon Kemia Harissa

2 tablespoons of apple cider vinegar

100 ml extra virgin olive oil

Salt, to taste

Black pepper, to taste


  1. Prepare all the chimichurri ingredients and place them into a mixing bowl.
  2. Stir well to combine.
  3. Cover the bowl and refrigerate the sauce for at least 12 hours.
  4. Season the steaks to taste.
  5. Heat a grill pan over medium heat.
  6. Sear the steaks for 4 to 5 minutes per side.
  7. Transfer them onto a cutting board and cut them into thin slices.
  8. Drizzle chimichurri sauce over the slices.
  9. Serve and enjoy.

Additional Tips

  • You can use a food processor to chop the vegetables, but it is best to use a knife, as the sauce will have a better texture.
  • Add more Kemia Harissa to enrich the flavor.
  • Serve with grilled vegetables like bell pepper, zucchini and/or eggplant.