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Chimichurri Steak

  • Serves4
  • DifficultyEasy
4 rump steaks
Sea salt and cracked black pepper

For the Chimichurri sauce

2 large green chillies
2 garlic cloves
1 bunch of fresh parsley
1 shot of red wine vinegar
Glug of olive oil
Pinch of salt

1. Season the steak with salt and pepper and allow to come to room temperature.

2. Char the green chillies on a grill or over a flame, allowing them to burn a little. Cool, then deseed the chillies and add the flesh to a small blender along with the garlic cloves, a generous bunch of parsley, the vinegar, olive oil and salt. Blitz to a smooth sauce and transfer to a bowl to serve it in.

3. Heat a non-stick frying pan or griddle pan until searingly hot. Flash-fry each steak with a shot of oil for 1-2 minutes on each side depending on its thickness, then rest the steaks on a warm plate.

4. To serve, slice the steaks and drizzle with Chimichurri sauce.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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