Steak with Chimichurri Sauce
Serves: 6
Ingredients
½ cup (125ml) olive oil, plus extra to brush
¼ cup (60ml) red wine vinegar
⅓ cup chopped flat-leaf parsley leaves
1 bunch fresh oregano, leaves chopped
½ tsp dried crushed chillies
1 garlic clove, crushed
1 fresh bay leaf
6 large rib-eye steaks
Method
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
Tips
Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Note: Not all images displayed on this page utilise Cape Grim Beef.