Steak with chimichurri, rocket and pickles

April_T&C_Canadian Cool_Steak with Chimichurri

Serves: 6

INGREDIENTS 

For the steaks:

  • 6 x 5-7oz steaks of choice, cleaned and trimmed
  • 30ml olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper, ground

For the chimichurri:

  • 65ml red wine vinegar
  • 65ml water
  • 4 cloves garlic, finely chopped
  • 1 tbsp sea salt
  • 1 tsp red chilli flakes
  • 1 tsp ground black pepper
  • 1/2 a bunch flat-leaf parsley, finely chopped
  • 1 tsp oregano leaves
  • 3 x 6-inch rosemary sprigs
  • 250ml olive oil

To serve:

  • rocket
  • chopped dill pickles

METHOD

For the steaks, preheat the grill to high. Coat the meat all over with the olive oil and sprinkle with the salt and pepper, and grill for 4-6 minutes per side, depending on thickness. Remove and let the steaks rest for 5-10 minutes.

For the chimichurri, add all ingredients except olive oil to a blender and pulse. Slowly add the olive oil in a stream, blending, until the mixture is thick and smooth.

Slice the rested steaks and spread them into a fan shape on a serving platter or individual plates. Spoon a generous amount of chimichurri over each serving, garnish with rocket and chopped dill pickles, and serve.

Recipe courtesy of chefs John Jackson and Connie DeSousa of CHARCUT Roast House

 

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