Recipe for steak with chilli chimichurri – serve with roosterkoek
4 x 200g Rib Eye or Rump Steaks
1 Tbsp Willow Creek Olive oil
For the Chimichurri:
¼ cup fresh flat-leaf parsley, quite tightly packed (roughly chopped)
¼ cup fresh mint, quite tightly packed (roughly chopped)
2 cloves garlic, roughly chopped
1 tsp lemon zest
1 fresh red chilli, deseeded and roughly chopped
2 Tbsp lemon juice
¼ cup Willow Creek Olive oil (3-4 Tbsp)
Pinch of salt
Pinch of sugar or healthy natural sweetener, to taste if necessary
Make the chimichurri first:
On a large chopping board, finely chop the parsley, mint and garlic. Transfer to a bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary.
Meanwhile, season the steaks, add a drizzle of olive oil and cook for 4-5 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before slicing thinly and serving immediately with the chimichurri and braai roosterkoekies.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.