I totally underestimated the gorgeousness of this lovely fresh vibrant piquant sauce, it lifts the steaks flavour without over powering and with the balanced fresh softened sharpness and wonderful garlicky background you may find as I did I enjoyed this sauce just as much as the steak!
Ingredients
(serves 2)
2 x 8-10oz ribeye steaks
1 tsp of oil
Sea salt and black pepper
Chimichurri Sauce
1 cup flat leaf parsley
5 cloves of garlic grated
1 tsp salt
1/2 tsp black pepper
1/2 tsp chilli
2 tbsp fresh oregano
2 tbsp fine chopped shallot
3/4 cup ground nut oil
3 tbsp red wine vinegar
3 tbsp lemon juice
First make the quick and easy chimichurri sauce, place all the chimichurri ingredients except the oil, red wine vinegar and lemon juice in a food processor and blend/pulse until finely chopped add the oil, red wine vinegar and lemon juice to the processor and pulse until evenly combined, taste and adjust the seasoning if needed.
Heat a frying pan to a medium hot add the oil, season the steaks with salt and pepper and sear in the pan, don't be tempted to turn the steak to early you want to get a lovely crust layer of flavour on each side. Cook to your choice remembering to go approx 2 degrees under your finished cooked tempretaure as during resting the steaks will carry on cooking and come up by two degrees. This is not so important if you are a medium to well done person. Once your steaks have reached your cooking tempretaure take them out of the pan and leave to rest for two-three minutes, slice on the diagonal and serve with a generous drizzle of the vibrant fresh chimichurri sauce.
Blue 50 degrees
Rare 55 degrees
Medium rare 60 degrees
Medium 65 degrees
Well done 70 - 75+ degrees
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