I’m not overly partial to steak, normally favouring a couple of fillets over the course of a year rather than a more regular cheaper cut. That said, John found this Brazilian-inspired recipe towards the end of the Olympics and we thought we’d give it a bash. Wow! The steaks – purchased from our local butcher – were so very succulent but it was the chimichurri that lifted them from your average rib eye to something really quite fantastic. We are DEFINITELY having these again. I also reckon that you could use the chimichurri to dress up a more mundane fish steak. I have a feeling we’ll be trying it with all sorts!
What you need…
50ml cider vinegar
Juice of 1 lemon
100ml olive oil
30g fresh flat-leaf parsley, chopped finely
30g fresh coriander, chopped finely
15g fresh oregano, chopped finely
1 dried red chilli, chopped
3 spring onions, trimmed and sliced finely
4 garlic cloves, chopped
Splash of rapeseed oil
4 x 240g 1cm rib eye steaks
What to do…
First, make the chimichurri by tipping all the ingredients (except the rapeseed oil and steaks!) into a screw top jar, pop the lid on a shake like mad. Pop the jar in the fridge for anything between 30 minutes and 24 hours to let the flavours develop.
Preheat your oven to 200°c / 400°f / gas 4.
Gently bash the steaks each side with a steak mallet.
Heat the rapeseed oil in a hot frying pan and fry the steaks for 2 minutes on each side. Transfer them to a baking tray and smother them with half the chimichurri. Pop them in the oven and cook for 10 minutes (for medium).
Serve straight from the oven, ideally with garlicky crushed new potatoes or hasselback potatoes (both already blogged) and something green (broccoli that has been steamed and then tossed in garlic and either chilli- or anchovy-infused oil would work really well) together with a generous dollop of the remaining chimichurri on the side – simple but stunning!
Ever so, especially as the chimichurri can be prepared up to a day in advance.