GRILLED STEAKS WITH CHIMICHURRI SAUCE | SA Garden and Home

GRILLED STEAKS WITH CHIMICHURRI SAUCE

Last updated on 13 October 2016

Simple to make, yet deliciously satisfying, this wintry meal would go down a treat with a bottle of Merlot or Cabernet Sauvignon

INGREDIENTS

FOR THE STEAKS:

  • 4 rump or sirloin steaks*
  • 10ml cayenne pepper
  • 5ml salt

FOR THE CHIMICHURRI SAUCE:

  • 30g flat-leaved parsley, roughly chopped
  • 20g fresh coriander, roughly chopped
  • 15ml fresh oregano leaves
  • 1 small onion, chopped
  • 3 garlic cloves, crushed
  • 125ml extra virgin olive oil
  • 30ml red wine vinegar
  • 5ml lemon juice
  • 1ml dried red chilli flakes
  • 3ml flavoured salt (smoked, lemon etc.)
  • 2ml milled black pepper

TO SERVE:

  • salad
  • crispy potato wedges

METHOD

  1. To make the chimichurri sauce:place all the ingredients in a blender or food processor and pulse until well combined, but not puréed. Season to taste. Keep 45ml of the sauce for basting the steaks and reserve the balance for serving.
  2. Season the steaks with the cayenne pepper and brush with a little of the chimichurri sauce.
  3. Grill on a hot grill until cooked to your liking; average about 3–4 minutes per side for a medium rare steak depending on its thickness.
  4. Season the steaks with salt, drizzle with some of the reserved chimichurri sauce and serve with salad and some crispy potato wedges.

*Cook’s note: To make entertaining even easier, roast a whole fillet of beef and serve it sliced with the chimichurri sauce drizzled over the top.

(Serves 4)

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