Chimichurris

An Argentinian charcoal grill steakhouse located near bankside. its really hard to grill using charcoal and able to maintain a perfect medium rare and keep the juice inside. I have ordered the short ribs, octopus, ribeye and they are all cooked perfectly, the steak are of high quality, I am very pleased with the service and the quality of food. The locations seems not very popular so hopefully more people would know about them for some good steakhouse instead of the chain one.

2 months ago · via Google

We went for dinner on a Friday evening with our dog and the service was 10/10. They even gave our dog two plates of steak! The food for us was delicious, the chorizo sausage was a highlight! House wine was also delicious. We recommend this place for a lovely date!

2 weeks ago · via Google

Charcoal, smoke, generous plates and bright flavours keep this Southwark spot busy. Ten minutes from Southwark tube and not much further from Waterloo. Nearly three years later, I returned to Chimichurris on Southwark Bridge Road, this time as a family table for three. As before, warm welcome and quickly seated. The pace is bustling but relaxed at table, with staff keeping an unobtrusive but close eye on what you need. Started with a Negroni while we shared crisp flatbreads, brought to table alongside fresh chimichurri, a chilli oil and herb butter. The chimichurri was vivid and herb-led, sharp with garlic and parsley, the chilli sauce carrying a slow heat. Top-ups later with the steak. Next up mollejas and the matrimonio. The sweetbreads arrived bronzed from the grill, crisp outside and soft within, rich not too heavy. A treat. The matrimonio paired smoky morcilla with chorizo, the blood sausage crumbly and savoury, the chorizo juicy and paprika-sweet, with a bit of pickle to pep. Then octopus, lightly charred with a paprika-stained oil and diced vegetables. Tender, smoky edges and gentle spice rather than heat. And shortribs, savoury, rendered, sticky, charred. I had the ojo de bife with fries. Cooked over burning embers on the grill, the ribeye came rare as asked, with a smoky char, juices pooling into the coarse salt. A Malbec suited. Fries thin, hot and crisp, dipped and shared. More. To finish, apple empanadas: sugary, warm pastry, gentle spiced filling, cooled by a scoop of vanilla ice cream. Oh my, so simple, so satisfying. As good as my first visit. Will return for the third. (Visited June 2025)

6 months ago · via Google

If there is one thing to highlight about Chimichurris in London, it is the quality of the ingredients and the excellent execution on the grill by Chef Nico. He surprised us with perfectly cooked cuts of meat, cooked to a precise point and delivering truly exceptional flavour. Being Argentine and having enjoyed many of the finest cuts in our own country, I can confidently say that at Chimichurris you will find some of the best steaks you can eat in London, prepared with great respect for the product and impeccable technique. The milanesa napolitana also deserves a special mention: very tender, full of flavour and generously portioned – a dish that received praise from everyone at the table. Without a doubt, a place you should visit if you are in London and want to experience excellent Argentine beef.

5 months ago · via Google