Name: T-bone with chimichurri sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 125.00 ml fresh continental parsley leaves, coarsely chopped; 125.00 ml fresh coriander leaves, coarsely chopped; 1 garlic clove, finely chopped; 1 tsp dried oregano; Pinch dried red chilli flakes; 20.00 ml red wine vinegar; 45.50 gm extra virgin olive oil; 12 medium chat potatoes, thickly sliced; 400g green beans, trimmed; 4 beef T-bones

T-bone with chimichurri sauce

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate T-bone steak and potatoes with zesty chimichurri sauce!

Ingredients:

125.00 ml fresh continental parsley leaves, coarsely chopped
125.00 ml fresh coriander leaves, coarsely chopped
1 garlic clove, finely chopped
1 tsp dried oregano
Pinch dried red chilli flakes
20.00 ml red wine vinegar
45.50 gm extra virgin olive oil
12 medium chat potatoes, thickly sliced
400g green beans, trimmed
4 beef T-bones

Instructions:

Mix together the parsley, coriander, garlic, oregano, chili, vinegar, and 2 tablespoons of oil in a small bowl. Season with salt and pepper to taste.
Steam the potato over simmering water for 10 minutes, then add the beans for the final 3 minutes of cooking.
Brush the steaks with the remaining oil, then season generously with salt and pepper. Heat a large chargrill or barbecue plate over medium-high heat. Cook the steaks for 3-4 minutes on each side for medium doneness. Allow them to rest for 2 minutes before serving.
Coat the potatoes with half of the sauce, then generously drizzle the remaining sauce over the beans and steaks.

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