Cookbook

Steak with 4 Herb

Chimichurri

1 Prep 10 minutes / Cook 15 minutes

2 Serves 4

4 × 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

½ cup ﬁrmly packed fresh coriander leaves

¼ cup fresh oregano leaves

1 tablespoon fresh thyme leaves

1 fresh jalapeno chilli, seeded, roughly chopped

2 teaspoons chilli ﬂakes

250ml olive oil, plus extra to brush steaks

2½ tablespoons fresh lemon juice

1½ 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.

4 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.