Another mid week winner. Particularly great for mid week entertaining or to have some leftovers of in the fridge. Chimichurri seems to have many guises, but this is one of my favourites. It is also a very economical dish and looks great served on a wooden board in the middle of the table with a few salads or char grilled veg to dress it up. And, the best part … no washing up!
Steak: I tend to use rump or rib eye on the bone or a similar cut.
Chimichurri: equal amounts of flat leaf parsley &coriander, half the amount of oregano, garlic (crushed) to taste, paprika (I use smoked) & ground cumin equal amounts (round half a teaspoon of each) and lemon juice to taste, but don’t be shy and extra virgin olive oil (EVOO).
Bring steak to room temperature, drizzle with EVOO and season well with S&P.
For chimichurri, add all ingredients to a little hand blitzer and blitz till coarse.
Cook steak on the BBQ till it’s how you like it and let it rest for 10 minutes.
Cut steak up into strips against the grain, drizzle with chimichurri and serve the rest on the side.