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.
4 T-bone steaks (400 g each)
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
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.