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Steak with 4 Herb Chimichurri
Prep 10 minutes / Cook 15 minutes
Serves 4
4 x 200g porterhouse sirloin steaks
Salt and freshly round black pepper, to taste
Chimichurri Sauce
5 cloves garlic
3 green onions, roughly chopped
1 cup firmly packed fresh flat leaf parsley
20g firmly packed fresh coriander leaves
7g fresh oregano leaves
1 tablespoon fresh thyme leaves
1 fresh jalapeno chilli, seeded, roughly chopped
2 teaspoons dried chilli flakes
250ml olive oil, plus extra to brush steaks
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1. To make Chimichurri sauce: place garlic, onion, parsley, coriander, oregano,
thyme, jalapeno, chilli flakes, olive oil, lemon juice and lime juice into blender
jug and secure lid.
BLEND 15 – 20 seconds or until smooth, scraping halfway with a spatula.
2. Transfer to a bowl. Season to taste with salt and pepper. Cover with plastic
food wrap; chill in the fridge until required.
3. Heat a large chargrill pan or barbeque to high heat. Lightly brush steaks
with oil. Season with salt and pepper. Cook for 3 minutes each side or until
browned. Transfer to a wire rack over a plate. Loosely cover with foil and set
aside for 5 – 6 minutes, to rest.
Serve: divide steaks among serving plates and drizzle with
chimichurri sauce.
64


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