Sizzling Steak with Chimichurri Sauce |
- 3 garlic cloves
- 2 teaspoons sea salt flakes
- 1 teaspoon cumin
- pinch of cracked pepper
- 180mL (3/4 cup) extra virgin olive oil
- 80ml (1/3 cup) red wine vinegar
- handful of flat leaf parsley, finely chopped
- handful of coriander, finely chopped
- optional: small red chilli, deseeded and finely chopped
- 4 x 200g steaks of your choice (such as scotch fillet, sirloin or eye fillet)
- Sea salt flakes
- To make the chimichurri pound garlic, salt, cumin and pepper in a mortar and pestle. Stir through the remaining ingredients and adjust seasoning as required with more salt or more vinegar for acidity.
- Marinate the steaks in one third of the sauce for 30 minutes or overnight.
- Bring the steaks to room temperature and season with some extra salt. Heat a cast iron frypan over high heat. Cook the steaks for 3 minutes on each side for medium rare or 4 minutes for medium.
- Remove steaks from the pan and rest on a wire rack for half the cooking time.
- Serve with remaining chimichurri sauce.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/sizzling-new-york-steak-with-chimichurri-sauce/
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