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Grilled T-bone steaks with chimichurri
Grilled T-bone steaks with chimichurri
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delight family with juicy grilled T-bone steak, flavorful chimichurri, roasted carrots, smashed potatoes, and snow peas.
Ingredients:
  • 20.00 ml fresh thyme leaves
  • 62.50 ml fresh coriander leaves
  • 62.50 ml fresh flat leaf parsley leaves
  • 10.00 ml fresh oregano leaves
  • 1 tsp dried red chilli flakes
  • 1 lemon, zest
  • 40.00 ml Red Wine Vinegar
  • 56.88 gm Olive Oil, plus extra to drizzle on steaks
  • Salt and freshly ground black pepper, to season
  • 1 tsp dried oregano
  • 4 beef T-bone steaks
  • 12 baby potatoes (about 1kg total)
  • 72.80 gm Olive Oil
  • Salted water
  • 2 sprigs rosemary
  • 36.40 gm Olive Oil
  • 2 sprigs thyme, broken into smaller pieces
  • Salt & pepper
  • 600g baby carrots, ends trimmed (if larger, split into halves, lengthwise)
  • 1 shallot, sliced into thin rings
  • 117.98 gm Honey
  • 20.00 gm butter
  • 1 shallot, chopped fine
  • 2 cloves garlic, chopped fine
  • 300g snow peas or sugar snap peas, ends trimmed, fibre removed
  • 3 cloves garlic, peeled
Instructions:
  • Prepare the chimichurri sauce by crushing the garlic in a mortar & pestle or food processor.
  • Combine the fragrant coriander, parsley, thyme, and oregano with the mixture and keep mashing until the herbs are roughly ground.
  • Combine the red chilli flakes, lemon zest, and vinegar, mashing them together for maximum flavor infusion.
  • Gradually pour the oil while stirring continuously.
  • Season the chimichurri sauce with a pinch of salt and a crack of black pepper to enhance the flavors.
  • To prepare the potatoes: Bring a generously salted large pot of water to a rolling boil.
  • Cook the potatoes for 18 to 20 minutes until they are tender and a skewer can easily be inserted into the center without resistance.
  • Drain the potatoes and allow them to cool.
  • Smash potatoes gently with the heel of your hand or a small saucepan until the skin breaks and the potato is slightly flattened, being careful not to over-mash.
  • Heat up a generous amount of oil in a large sauté pan over medium heat.
  • Brown the potatoes with fresh rosemary in batches, ensuring a crispy golden crust forms on both sides, adding extra oil as necessary.
  • Season the potatoes generously with salt and pepper.
  • Preheat your oven to a toasty 200°C for the carrots.
  • Coat carrots in a fragrant blend of olive oil and fresh thyme, then generously season with salt and pepper.
  • Arrange in a single layer on a baking tray and bake in the oven until lightly caramelized, about 10 minutes.
  • Sprinkle shallots over roasted carrots, drizzle with honey, toss to coat, and return to oven. Bake for an additional 10 minutes until golden brown and tender.
  • In a large sauté pan over medium heat, melt the butter.
  • Cook the shallots until they are soft, which should take about 2 minutes.
  • Cook the peas and garlic until the peas are tender.
  • Sprinkle with a pinch of salt and pepper for a burst of flavor.
  • For grilling the steaks, heat the barbecue to medium-high or preheat a grill pan indoors over high heat.
  • Season the steaks generously with oregano, salt, and pepper, then lavish them with a delightful drizzle of oil.
  • Place the steaks on the grill and cook for about 4 minutes on each side without moving them, until they reach your preferred level of doneness, typically medium-rare.
  • Plate the steaks and allow them to rest for 4 minutes.
  • Drizzle the chimichurri sauce over the steaks and around them, then plate with vegetables.

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