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T-Bone Steak with Chimichurri Sauce

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T-Bone Steak with Chimichurri Sauce

If you haven’t heard of chimichurri, you’re in for a real treat.

It’s an Argentine pesto-like sauce that is jam-packed full of goodness and is just killer with any type of protein (steak in particular, I think), both as a serving sauce and marinade.  You can also add in some raw beetroot for a nice variation.

Ingredients

Serves 4

4 T-bone steaks (400 g each)

Chimichurri Sauce

3 garlic cloves

1 jalapeño pepper, chopped

1 large handful flat-leaf (Italian) parsley

1 large handful coriander (cilantro)

100 ml (3 1/2 fl oz) raw apple cider vinegar (or white or red wine vinegar)

Pinch of ground cumin

300 ml (10 1/2 fl oz) cold pressed extra virgin olive oil

Instructions

To make the sauce, first crush the garlic with a little salt in a mortar and pestle or you could use a blender. Add the pepper, parsley and coriander leaves and mix to a paste. Add the vinegar and cumin, then the olive oil and season with sea salt and cracked black pepper to taste.

Preheat the barbecue hotplate to medium–high and grease with oil. Season the steaks with salt and pepper and cook for 6–7 minutes each side or until done to your liking. Remove from the heat and leave to rest in a warm place for 5 minutes, then serve the sauce on top of the steak or on the side.

What You Get to Eat

t-bone-chimmichurri

chris walkerPete Evans is an award-winning Australian chef, restaurateur, cookbook author, TV host, adventure seeker, and father. You can find him and his work on his Facebook Page or Website.

What do you think of Pete’s recipe? Let him know in the comments below!

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  • adrx14

    “Preheat the barbecue hotplate”…is this a griddle-type instrument that goes on the barbecue or is it more like an indoor electric griddle?

    • Michael Matthews

      I believe he’s referring to an indoor grilling griddle.

      • adrx14

        Thanks!

        • Michael Matthews

          YW

  • Kawi Wilde

    A bbq hotplate is general referred to the flat plate of a bbq.
    Google images using “Australian bbq”
    However, a ribbed hotplate (griddle) works just as well
    Kawi

    • Michael Matthews

      Thanks for sharing!

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  • Mark

    oh yes mike, I worked with a chef from Argentina in London and the guy was a genius with meat. He introduced me to the wonder sauce chimi churi. Try it with pan seared squid – unbelievable I tell you. I’m drooling at that t-bone there!

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