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INGREDIENTS |
For the grilled steak
- 4 steaks (200g each) tenderloin, flank, rib eye or skirt
For the chimichurri
- 30g chopped parsley
- 35g chopped cilantro
- 10g garlic, minced
- 1/2 tsp chili pepper flakes
- 2 tbsp fresh oregano leaves
- 2 tbsp white onion, minced
- 145g olive oil
- 42g red wine vinegar
- 48g lemon juice
- Pinch of sugar
- Salt & freshly ground pepper to taste
PREPARATION |
1. For the steak, let steaks come to room temperature.
2. Pat dry and season with salt and pepper.
3. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side, depending on the thickness, for medium rare.
4. Let rest 5 minutes; slice on the diagonal.
5. Drizzle with chimichurri.
6. For the chimichurri, pulse all of the ingredients in a food processor and add oil.
BY THE SAME CHEF |
