COOL JAZZ AND HOT TO TROT SOUTH AMERICAN CHIMICHURRI STEAK!
A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week.
Provided by French Tart
Categories Lime
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.
- For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.
- Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.
- Cook's note Chimichurri sauce tastes best when fresh, so use on the same day it is made. Alternatively, it can be stored in an airtight container in the fridge for up to a week.
Nutrition Facts : Calories 1690.7, Fat 163.7, SaturatedFat 34.4, Cholesterol 136, Sodium 202.3, Carbohydrate 20.6, Fiber 7.4, Sugar 4.3, Protein 41.7
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