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Steaks with chimichurri
Steaks with chimichurri
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Flavorful grilled South American meat with zesty Argentinean sauce.
Ingredients:
  • 4 x 350g thick beef rump steaks
  • 4 cloves garlic
  • 1 bay leaf, crumbled
  • 1 tsp black peppercorns
  • 1/2 tsp dried chilli flakes
  • 500.00 ml firmly packed flat-leaf parsley
  • 125.00 ml firmly packed coriander leaves
  • 20.00 ml firmly packed oregano leaves
  • 2 tsp thyme leaves
  • 40.00 ml red wine vinegar
  • 180ml (3/4 cup) extra virgin olive oil, plus extra, to brush
Instructions:
  • In a mortar and pestle, crush garlic with 1 teaspoon of salt until it forms a paste. Add bay leaf, peppercorns, and chili, and continue pounding until finely ground. Transfer the mixture to a bowl.
  • Combine finely chopped herbs with the garlic mixture, then mix in vinegar and oil. Store in an airtight container in the fridge for up to 2 days. Yield: 1 1/2 cups.
  • Preheat barbecue to medium heat. Season steaks with salt, brush with oil, and grill to desired doneness: 2 minutes per side for medium-rare, 3 minutes per side for medium, or 4 minutes per side for well done. Use tongs to test doneness—steak should feel soft for rare, slightly springy for medium, and firm for well done. Rest steaks covered with foil for 15 minutes before serving.
  • Accompany the steaks with a side of flavorful chimichurri sauce and Roman beans and tomatoes.

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