Recipe of the day: Mouth-watering steaks with chimichurri

There are many ways to prepare your steak – from using your favourite steak spice to serving it with a garlicky, mushroom sauce.

Why not try something different today? This steak with chimichurri recipe will earn you an extra man card with your friends.

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Chimichurri is originally an Argentinian and Urugay recipe typically containing parsley, garlic, vinegar, olive oil, and flakes of chilli pepper.

You can serve your chimichurri steak with a homemade potato salad, chips or potato wedges.

Steak with chimichurri

Ingredients

Chimichurri

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 4 cloves garlic finely chopped or minced
• 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1/2 – 1 level teaspoon coarse salt (adjust to your tastes)
• 1/2 teaspoon pepper (adjust to your tastes)

Steaks

• 4 steaks of choice (Rib eye, T-Bone or Strip)
• Salt to season
• Olive oil for brushing

Method

For Chimichurri

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)  Makes 1 cup.
2. Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
3. Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness. *  Transfer steaks to a tray and let rest for 5 minutes.
4. Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.

Notes

Steak doneness:

• To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.

If using a meat thermometer:

• 130°F (55°C) internal temperature for RARE
• 135°F (58°) internal temperature for MEDIUM RARE
• 140°F (60°) internal temperature for MEDIUM
• 150°F (65°) internal temperature for WELL DONE

This recipe was sourced from www.cafedelites.com

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