Argentinian Steak With Chimichurri & Salata
Chimichurri is an Argentinian green sauce made with fresh parsley and oregano, crushed garlic, chopped chillis and shallots, it comes together with olive oil, red wine vinegar and lemon juice to create a punchy condiment that’s perfect with grilled beef.
Serves 4
1.5kg rib eye or sirloin steak
Chimichurri
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
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
Method:
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.
