Chimichurri is a traditional South American sauce used to accompany grilled meat. Served with a tender and juicy cut of beef, this is the perfect pair.
- 1 cup parsley, chopped
- ½ cup fresh oregano, chopped
- 2 shallots, diced
- 3 cloves garlic, crushed
- 1 chilli, deseeded and chopped
- 5 tbls olive oil
- 1 tbls red wine vinegar
- ½ lime, juiced
- Sea salt and pepper to taste
- 500g Kipfler potatoes, washed
- 100g clarified butter
- 4 x 300g Cape Grim rib eye or scotch fillet steaks
- For the Chimichurri sauce, combine the parsley, oregano, shallots, 1 clove of garlic, chilli, olive oil, red wine vinegar, lime juice, salt and pepper in a blender and blend to your desired texture.
- Place to Kipfler potatoes in a pot of salted water and bring to boil with the skin on and 2 cloves of garlic. Boil for 2 minutes then take off the heat and allow them to cool in the water, they should be par cooked at this point. Once cooled, cut the potatoes in half and fry flat side down on the barbecue hot plate in clarified butter until crisp. Season with salt and pepper.
- For the steak, season with salt and pepper, then seal each side on the barbecue hot place until golden (around 1 minute each side, depending on thickness). Then, move the steaks to the grill to finish cooking (around 2 minutes, depending on preference).
- Once cooked, rest the steaks in a warm spot for a couple of minutes before serving.
Recipe from Dan Cairns of the Railway Club Hotel, Port Melbourne. Adapted from www.capegrimbeef.com.au/rib_eye_with_chimichurri_sauce.html