A sumptuous steak served with an Argentinean specialty.


  • 1/2 cup (125ml) olive oil, plus extra to brush
  • 1/4 cup (60ml) red wine vinegar
  • 1/3 cup chopped flat-leaf parsley leaves
  • 1 bunch fresh oregano, leaves chopped
  • 1/2 teaspoon dried crushed chillies
  • 1 garlic clove, crushed
  • 1 fresh bay leaf*
  • 6 large rib-eye steaks


  1. Preheat barbecue or chargrill to high. Place 1 tablespoon sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
  2. Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).