STEAK WITH CHIMICHURRI SAUCE
INGREDIENTS
STEAK
Salt and pepper
CHIMICHURRI SAUCE :
1 cup parsley leaves , tightly packed
1 tbsp oregano leaves , tightly packed (still
lovely without)
4 garlic cloves , minced
0 - 2 tsp red pepper flakes (optional -
adjust to taste)
1/4 cup (65 ml) red wine vinegar (Note 1)
1/2 tsp salt
Black pepper
1/2 cup (125 ml) extra virgin olive oil
700g / 1.4lb flat iron, flank, skirt steak or
other steak of choice, at room temperature (Note 3)
METHOD
CHIMICHURRI SAUCE
Place all ingredients except oil in a food processor. Whizz
until parsley is finely chopped, but not pureed - see video or photos.
Alternatively chop parsley by hand.
Transfer into a small bowl. Add oil, gently stir. Set aside
for 1 hour before use, overnight is even better!
Store in an airtight container in the refrigerator and use
within 3 days (Note 3). Makes 3/4 cup.
STEAK
Take steak out of the fridge 30 minutes prior to cooking.
Heat BBQ or heavy based skillet with 1 tbsp vegetable or
canola oil over high heat until smoking.
Sprinkle each side of steak generously with salt and pepper.
Add steak and cook to your liking.
Cook times: for steak 2cm / 4/5” thick, 2 min on each
side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F
after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will
rise to 60C/140F).
Transfer to a plate, cover loosely with foil and rest for 5
- 10 minutes.
Cut thin slices against the grain (see photo below) and
serve with Chimichurri Sauce on the side so people can help themselves.
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