Minute steak marinated in Chimichurri sauce

SERVES 1-2

INGREDIENTS

• Rib Eye Steak 250g 

• 1 tbsp Extra Virgin olive oil 

• 1 tsp sea salt 

• 2 tbsp Chimichurri  (see recipe below)

• 1 lemon 

METHOD

1. Gently flatten steak

2. Evenly coat in olive oil and sea salt

3. Grill on Robata/Charcoal Grill with the inside facing up

4. Cook 70% on 1 side, before flipping and finishing further 30% of cooking to required done ness (54c for medium rare)

5. Allow to rest before serving

6. To serve carve in 5 even pieces, and cover each piece with prepared ChimiChurri, and serve with lemon wedge

CHIMICHURRI

• 1 chive

• 1 bunch coriander 

• 1 bunch flat leaf parsley 

• 1 Romero red pepper (deseed and roughly chopped)

• 1 red onion (peel and diced) 

• 1 long red chili 

• 5 garlic cloves (peeled) 

• 2/3 cup white Balsamic Vinegar 

• 1 cup Extra Virgin olive oil 

• 1 cup canola oil 

• 1 tbsp sea salt 

1. Blend red peppers and red onion in food processor until purée, hang in a strainer to discard excess moisture

2. Pick and roughly chop all herbs, blend herbs in food processor in batches until finely chopped

3. Add garlic and chili to food processor with 50g of oil and blend to purée

4. Once all processes are complete, place all ingredients in a mixing bowl and mix until evenly incorporated

5. Adjust seasoning if required (salt, sherry vinegar)