Chimichurri sauce steak


For the steaks:

·      2 rump steaks
·      6 tablespoons red wine
·      1 teaspoon dried thyme 
·      1 teaspoon paprika
·      2 large garlic cloves, crushed
·      1 tablespoon olive oil 

For the Chimichurri Sauce:

·      1 medium red chilli, seeds removed, finely chopped
·      1 small green chilli, seeds removed, finely chopped
·      3 garlic cloves, peeled and finely chopped
·      1 tablespoon finely diced red onion
·      2 heaped tablespoons finely chopped flat leaf parsley
·      2 heaped teaspoons dried oregano
·      1/2 teaspoon coarse sea salt 
·      5 tablespoons red wine vinegar
·      3 tablespoons extra virgin olive oil
·      Grated zest of half a lemon
·      1/2 lemon, freshly squeezed


1.    For the Chimichurri sauce: Prepare all of the sauce ingredients as above, and combine in a small bowl. Cover and refrigerate for at least 4 hours.

2.  For the steaks: Combine all of the steak ingredients above, apart from the meat, in a shallow, non-metallic dish. Add the steaks, toss to cover in the mixture, then put in another dish, cover with clingfilm and put in the fridge for about 3 hours. Remove the steaks from the fridge 1 hour before cooking to bring to room temperature.

3.   Brush a griddle pan/frying pan with the oil and put on a high heat. As soon as the oil is sizzling, add the steaks and cook for 30 seconds on each side for rare, 1 min on each side for medium and 3 minutes on each side for a well done steak. Place the steaks on a warm plate, cover loosely with foil and allow to rest for 5 minutes. Pour over the chimichurri sauce to serve.

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