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Argentinian Steak With 
Chimichurri & Salata

This quick and easy weeknight meal is packed full of flavour and offers the perfect amount of heat for those cooler Autumn nights.

Argentinian Steak With 
Chimichurri & Salata

Serves 4

1 cup flat-leaf parsley, chopped
3-5 cloves garlic, crushed
1 green chilli, finely chopped
2 tbsp fresh oregano leaves
2 tbsp shallot, finely chopped
¾ cup olive oil
3 tbsp red wine vinegar
3 tbsp lemon juice
1.5kg rib eye or sirloin steak

Salata

2 avocados
2 red chillis, sliced, seeds removed
1 cucumber, cut into chunks
4 tomatoes, sliced
2 bunches coriander leaves and stalks
4 hardboiled egg, whites only
2 tbsp snipped chives

Preheat a barbecue grill plate or a large, heavy-based frying pan.

To make chimichurri, place parsley, garlic, chilli, oregano, shallots, olive oil, red wine vinegar and lemon juice in a blender or food processor and pulse until well chopped, but not pureed. Season to taste and set aside.

If necessary, cut meat into steaks. Thread meat onto skewers. Place skewers on the hot grill, and baste with the chimichurri. Cook until the meat reaches the desired degree of doneness. Leave to rest. Spoon chimichurri over steak skewers to serve.

To make salata, toss together the ingredients and arrange on a serving plate. Garnish with 
plenty of coriander and snipped chives.

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