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Steak with Three Sauces

Serves 4
Prep time: 30 minutes
Cooking time: 10 minutes

Argentineans adore their beef and serve it very simply: either grilled or barbecued with sauces on the side. Try this with a full bodied red wine, like a Merlot, Cab Sav or something more unusual like a Tempranillo, Monastrell or Durif.



  • Three Herb and Caper Sauce:
  • ½ cup each basil, mint and parsley leaves
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons capers
  • 6 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt and pepper
  • Red Chimichurri:
  • ½ medium red onion, chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 cup packed parsley leaves
  • 1 tablespoon sherry or red wine vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon water
  • ½ teaspoon sea salt
  • Horseradish Cream:
  • ¼ cup sour cream
  • ½ cup horseradish sauce
  • ¼ cup cream, softly whipped
  • sea salt and ground pepper
View the method
  1. Use your favourite cut of beef – I have used a large piece of rump and bone-in scotch fillet.
  2. Rub lightly with oil and season generously with sea salt and ground pepper.
  3. Cook on a preheated barbecue or ridged grill plate until done to your liking.
  4. Transfer to a large platter and rest for a few minutes. Serve with one or all of the following sauces.
  5. Three Herb and Caper Sauce: Put the herbs, garlic and capers in a food processor and season well. Process until finely chopped. Add the oil and process until it is smooth and bright green. Add the vinegar. Makes 1 cup
  6. Red Chimichurri: Put the onion, garlic, paprika, cumin and parsley in a food processor and process until finely chopped. Add the sherry and oil and process again. Add the water and salt and pulse to combine. 
  7. Horseradish Cream: Put the sour cream in a bowl and whisk until smooth. Stir in the horseradish then the cream. Season.

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