Serves 4
Ingredients
For the Chimichurri:
- 1 large bunch of parsley, finely chopped
- 1 garlic clove, minced
- 1 red chili, finely diced (adjust to taste)
- 2 tbsp red wine vinegar
- 100ml extra virgin olive oil
- Salt, to taste
- Pepper, to taste
For the Steak:
- 4 Scotch Fillet steaks (250g - 300g each)
- 2 tbsp olive oil
- Sea salt
- Cracked black pepper
Method
1. Make the Chimichurri:
- Finely chop the parsley and place it in a mixing bowl.
- Mince the garlic and finely dice the chili, then add to the bowl.
- Stir in the red wine vinegar and season with salt and pepper to taste.
- Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside.
2. Cook the Steak:
- Remove steaks from the refrigerator 30 minutes before cooking.
- Pat dry and brush lightly with olive oil.
- Season generously with sea salt and cracked black pepper.
- Heat a grill pan or barbeque over high heat.
- Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness.
- Transfer to a plate and rest for 5-10 minutes.
3. Serve:
- Arrange the steaks on a serving platter and spoon over the chimichurri.
Tools
- Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm)
- Cast Iron Grill Plate
- BBQ Set
- Salad Bowl Set with Servers
