Minute Steak with Chimichurri and Mushrooms – Pete Evans

Serves 4

This is a favourite in our household when we want something super quick and delicious.

My daughters love chimichurri and I encourage you to try it, as introducing a broader range of ingredients and flavours to even the fussiest of eaters helps to open up picky palates. Duck fat–roasted cabbage, sautéed spinach or any other vegetable that takes your fancy will work well here. We love a drizzle of red wine jus with our steak and I often make up a cup or two when I make beef bone broth, then freeze it in small portions so we always have some on hand. It’s delicious served with a green salad on the side.

  • 80 ml (1⁄3 cup) coconut oil or good-quality animal fat
  • 250 g Swiss brown mushrooms (or mushrooms of your choice), sliced
  • 2 garlic cloves, finely chopped
  • 8 x 70–80 g minute steaks


  • 4 garlic cloves, peeled
  • sea salt
  • 1–2 pinches of chilli flakes, plus extra to serve (optional)
  • 2 very large handfuls of flat-leaf parsley leaves
  • 2 very large handfuls of coriander leaves
  • 80 ml (1⁄3 cup) apple cider vinegar
  • 1 teaspoon ground cumin
  • 250 ml (1 cup) olive oil
  • freshly ground black pepper

To make the chimichurri, place the garlic and a little salt in a mortar and crush with the pestle. Add the chilli flakes, parsley and coriander and pound to a paste. Stir in the vinegar, cumin and olive oil, then taste and season with salt and pepper. Alternatively, place all the ingredients in a blender and blend to a paste. Set aside.

Heat 2 tablespoons of the coconut oil or fat in a frying pan over medium–high heat. Add the mushroom and sauté for 2–4 minutes until tender. Add the garlic and cook for 30–60 seconds until fragrant and starting to colour. Season with salt and pepper. Set aside and cover to keep warm.

Heat a barbecue hotplate to hot. Brush the steaks with the remaining coconut oil or fat and season with salt and pepper. Cook for 1–2 minutes on each side, or until cooked to your liking.

Serve the steaks and mushrooms on a platter, drizzle over the chimichurri and sprinkle with extra chilli flakes, if desired.


Easy Keto by Pete Evans, Published by Plum, RRP $ 24.99, Photography by William Meppem



No Comments Yet

Comments are closed