Steak with Chimichurri.
Name a more iconic duo. Salty, juicy steak, paired with a tangy herbaceous sauce.
A delightful flavour combination and a great dish whether you’re feeling lazy or hoping to impress.. or both.
Makes: 2 Serves
Prep Time: 7mins
Cook Time: 8-10mins
Total time: 17mins
Ingredients
Steak
2 x 250-300g steaks, porterhouse, scotch fillet or boneless rib eye (2-3cm thick)
1/4 cup extra virgin olive oil
Salt flakes
Lemon
See my chimichurri recipe here:
Instructions
1. Take steaks out of the fridge and bring to room temperature about 30-60 minutes prior to cooking.
2. Pour olive oil oil over both sides of the steak, the rub in the salt flakes on both sides. Be generous, you’ll need more than you think.
3. Brush 2 tbsp olive oil onto a grill pan on a high heat until very hot. Place steaks in the pan and cook for about 4mins for a medium steak. The steak should have a lovely sear.
4. While the steaks are cooking, prepare the chimichurri.
5. Flip steaks and cook on the other side for another 4-5mins.
6. Transfer steak to a plate and rest for 5 minutes. Squeeze the juice of 1/2 a lemon on top
Serve with chimichurri and your favourite side salad for an easy weeknight dish!