Name: T-bone steak with chimichurri
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 teaspoon whole black peppercorns; 1 1/2 teaspoon dried chilli flakes; 2 teaspoon sea salt; 4 clove garlic, peeled; 2 fresh bay leaves; 3 cup (1 bunch) fresh flat-leaf parsley leaves, chopped coarsely; 1 cup fresh basil leaves, chopped coarsely; 3/4 cup fresh coriander leaves, chopped coarsely; 1/4 cup fresh oregano leaves, chopped coarsely; 2 tablespoon fresh rosemary leaves, chopped coarsely; 1/3 cup (80ml) red wine vinegar; 1/2 cup (125ml) olive oil; 4 thick beef t-bone steaks, trimmed (or steak of choice)

Ingredients

1 teaspoon whole black peppercorns

1 1/2 teaspoon dried chilli flakes

2 teaspoon sea salt

4 clove garlic, peeled

2 fresh bay leaves

3 cup (1 bunch) fresh flat-leaf parsley leaves, chopped coarsely

1 cup fresh basil leaves, chopped coarsely

3/4 cup fresh coriander leaves, chopped coarsely

1/4 cup fresh oregano leaves, chopped coarsely

2 tablespoon fresh rosemary leaves, chopped coarsely

1/3 cup (80ml) red wine vinegar

1/2 cup (125ml) olive oil

4 thick beef t-bone steaks, trimmed (or steak of choice)

Method

1.In a large mortar and pestle, grind peppercorns, chilli, salt and garlic to a smooth paste. Add chopped herbs and continue to pound to a coarse paste. Stir in vinegar and olive oil.

2.Brush steaks lightly with some extra olive oil, season with salt and pepper. Heat a grill pan or barbecue hot plate until very hot. Cook steaks, 4-5 minutes, before turning over.

3.Dollop a large spoonful of chimichurri onto the cooked side of the steak while the second side cooks for a further 4-5 minutes, or until cooked as desired.

4.Transfer steaks to a serving plate, stand for 5 minutes before serving with remaining chimichurri. Serve with boiled new potatoes and a crisp green salad or steamed beans, if desired.

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