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Chimichurri is a piquant sauce or marinade traditionally used on grilled meat in the Argentine. This is South American cuisine at its best - juicy chargrilled meat with a herby Argentinean sauce.
Ingredients
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4 x 350g thick beef rump steaks Chimichurri
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4 cloves garlic
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1 bay leaf, crumbled
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1 teaspoon black peppercorns
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1/2 teaspoon dried chilli flakes
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2 cups firmly packed flat-leaf parsley
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1/2 cup firmly packed coriander leaves
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1 tablespoon firmly packed oregano leaves
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2 teaspoons thyme leaves
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2 tablespoons red wine vinegar
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180ml (3/4 cup) extra virgin olive oil, plus extra, to brush
Preparation Method
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Step 1
To make chimichurri, using a mortar and pestle, pound garlic and 1 teaspoon salt to a paste. Add bay leaf, peppercorns and chilli, then pound until finely ground. Transfer to a bowl.
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Step 2
Finely chop herbs together (or process in a food processor), add to garlic mixture, then stir in vinegar and oil. Set aside until needed or in an airtight container in the fridge for up to 2 days. Makes 1 1/2 cups.
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Step 3
Preheat a gas braai to medium. Lightly season steaks with salt and brush with extra oil. Cook for 2 minutes each side for medium-rare; 3 minutes each side for medium; or 4 minutes each side for well done. (To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs; the steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.) Transfer steaks to a tray and rest, loosely covered with foil, for 15 minutes.
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Step 4
Serve steaks with chimichurri and Roman beans and tomatoes.
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