Tangy, satisfying and fresh, chimichurri is a classic South American herb sauce which balances a rich steak perfectly, but it works with lots of other grilled foods too, like chicken or hearty veggies such as sweet potatoes and roasted cauli…mmmm. Here is my version which is easy and speedy!
A small bunch of fresh parsley roughly chopped
½ tsp of oregano, fresh or dried
2 garlic cloves, crushed
1 shallot, finely chopped
½ tsp chilli flakes (optional)
3 tbsp olive oil
The juice of 1 lemon
2 tsp of apple cider vinegar
1 teaspoon of Mexican Chille Powder @Steenbergs
2 x 125g rib-eye/rump steaks
- To make my chimichurri, simply blitz the parsley, oregano, garlic, shallot and chilli flakes (if using) in a food processor or chop very finely by hand (I prefer to do this to give more texture to my sauce). Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency or mix vigorously with a whisk.
- Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the gorgeous sauce and serve with chunky fries and a hearty salad…yum.
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