T-Bone with Chimichurri & Chips. There’s no quicker way to sate an appetite than a T-Bone steak.
Serves 4
Chimichurri
1 red onion, finely chopped
3 tomatoes, peeled, seeded, and chopped
3 garlic cloves, crushed
½ cup parsley leaves, chopped
1 tsp dried oregano
tsp chilli powder
1 tsp paprika
1 tsp ground cumin
1 bay leaf, finely chopped
1/3 cup olive oil
¼ cup lemon juice
Steak & Chips
4 x 350g T-bone steaks
olive oil, for brushing
vegetable oil, for deep-frying
1kg sebago potatoes, peeled and chopped into chips
To make chimichurri, place all ingredients in a food processor and pulse until roughly chopped. Set aside until ready to use.
Brush steaks with olive oil and generously season with sea salt and freshly ground black pepper. Cook on a preheated barbecue or chargrill pan for 5-6 minutes on each side. Let rest for 5 minutes.
Meanwhile, heat vegetable oil in a large pot to 160°C. Add chips and cook for 5 minutes. Remove with a slotted spoon and drain on paper towel. Increase heat to 180°C and return chips to the pot for another 4-5 minutes, or until golden and crunchy. Drain on paper towel and season with sea salt.
Slice steak and serve with chips and chimichurri.
