Sea Salt flakes and fresh ground black pepper
1 tablespoon olive oil, for cooking
1 bunch of flat leaf parsley, leaves picked (see note)
1 tablespoon fresh oregano leaves
3 cloves of garlic, peeled
1/2 teaspoon red chilli flakes
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon sea salt flakes
Fresh ground black pepper, to taste
Take your steak to the next level with this beautiful, robust green sauce from Argentina. Any cut of steak will work, such as New York, Scotch fillet, Eye fillet or Rump
Pairs well with …..
Barbecued corn in the husk
Hints and tips:
Try with barbecued fish or chicken
Pick the leaves from the parsley, enough to fill 1 cup, and place in a food processor with the oregano, garlic, vinegar, chilli flakes, salt and pepper. Process to chop finely. Add the olive oil and process, scraping down the sides to include all the herbs, until well combined.
Remove steaks from refrigerator and allow to sit for 10 minutes to come to room temperature.
Heat a fry pan or barbecue to high heat. Season steaks with sea salt and pepper. Add oil to pan and place steaks, avoid overcrowding by cooking 2 at a time. For a 2cm steak (just over 1/2 inch) cook 5 – 7 minutes each side for medium (pink) or 7 – 8 minutes each side for well done. Remove from fry pan and rest, covered in a warm place for 5 minutes.
Serve steak with Chimichurri sauce.
Note: You need about 1 cup of parsley leaves. 1 decent sized bunch should yield about 1 cup.