Barbequed Steak with Chimichurri Sauce
Add some freshness to your steak with this fragrant Chimichurri sauce.
Preparation time: 15 minutes
Cooking time: 12 minutes plus 4-6 minutes resting time
4 x 200 g grass-fed sirloin or scotch fillet steaks
3 garlic cloves, peeled
1 jalapeno chilli, chopped
1 very large handful of flat-leaf parsley leaves
1 very large handful of coriander leaves
1 small handful of oregano leaves
100 ml apple cider vinegar
Pinch of ground cumin
150 ml olive oil
Freshly ground black pepper
- To make the sauce, place the garlic and a little salt in a mortar and crush with the pestle. Add the chilli, parsley, coriander and oregano leaves and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. Set aside until needed.
- Remove the steaks from the refrigerator at least 15 minutes before cooking so they are at room temperature.
- Pre-heat barbeque to high.
- Coat the steaks with a little oil and season with sea salt and freshly cracked black pepper. Place the meat on the grill and cook on one side for 2 minutes, or until golden, then flip the meat over and cook for another 2 minutes, until golden (medium-rare).
- Remove from the heat and place the meat on a tray or plate, covered with aluminum foil. Allow the steaks to rest for 4 – 6 minutes and keep warm.
- Once the steaks are rested, re-heat the steaks quickly by placing them back on the grill for 1 minute on each side.7. To serve, spoon over some chimichurri sauce over steak and serve with some fresh seasonal salad of your choice.