Perfect Steak with Chimichurri
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Perfect Steak with Chimichurri
Ingredients
Steak of your choice (I like a rib eye on the bone)
Chimichurri
1/2 bunch coriander, leaves picked
1/2 bunch parsley, leaves picked
1 green chilli, seeds removed
1/2 garlic clove, minced
Juice and zest of 1 lemon
1 tsp Coles Dijon Mustard
2 tbs Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to serve
Method
Cook the steak however you bloody want to. I prefer cooking over coals and medium rare is best for me.
While the steak is doing its thing, get onto the chimichurri and for this, you want the sharpest knife in the house.
First, you want to chop your herbs. But don’t go at it like a mad man, because all you’ll do is turn your herbs into something that tastes like grass clippings. Next, you want to finely dice the green chilli.
Now that all the knife work has been taken care of, it’s time to throw everything else into a mixing bowl and gently stir it together.
Season the chimichurri with salt and pepper and give it a taste. You’re looking for a balance between the herbs, a background heat from the chilli and garlic, acidity and salt. The olive oil will bring everything together.
Recipe by Andy Allen
