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In Argentina, Chimichurri and beef go together like bread and butter. It’s an undeniably spectacular combo. I’ve paired it with a glorious rib-eye on the bone and to keep with the Argentinian theme you have to cook it over roaring charcoals. The flavours are amazing and this cut of meat demands it. Cook the meat right, pair it with a simple salad and let the chimichurri be the star of the show.
4 x beef rib-eye’s on the bone (room temperature)
½ tablespoon dried oregano
½ tablespoon dried chilli flakes (optional)
½ teaspoon cumin powder
½ teaspoon paprika
40ml boiling water (two tabelspoons)
½ small shallot, finely diced
1 small red capsicum, finely diced
½ red chilli, finely diced (optional)
1 packed cup finely chopped Italian flat-leaf parsley
½ packed cup finely chopped coriander
1 small garlic clove, minced
75ml red wine vinegar
150 ml extra virgin olive oil
400g tomatoes, mixture of red & yellow
½ red onion thinly sliced
200g pitted Kalamata olives
small handful of basil
salt and pepper
Prep time: 25 minutes
Cooking time: 20 minutes
Chimichurri: Combine the oregano, chilli flakes, cumin, paprika and boiling water in a small bowl. Mix well and set aside.
Place all the remaining ingredients in a large bowl and mix well. Add the spiced water and mix again. Season to taste with salt and pepper. (The sauce will keep in an airtight
container in the fridge for 10 days.) At this point the sauce is ready to go, but if you can leave it for a few hours or overnight the flavours will intensify.
Steaks: Begin by bringing the steaks to room temperature and preheating you’re bbq to a high heat. If you’ve got a charcoal bbq now is the time to use it. Season the steaks generously with salt, and place onto the preheat bbq and cook for 5-6 minutes each side (depending on their thickness) until medium rare, or done to your liking. Remove, place a knob of butter on each steak, cover with foil and rest for at least 10 minutes while you make the salad.
Salad: Roughly chop the tomatoes and place into a bowl, season with salt and pepper. Then add the olives, red onion, two tablespoons of olive oil and one tablespoon of balsamic vinegar. Thinly slice the basil, add to the bowl and toss everything until well combined. Leave for a few minutes to allow the flavours to develop.
When the steaks have rested, you can either serve them whole or sliced up. Drizzled with chimichurri, alongside a nice helping of the salad and don’t forget a loaf of bread to soak up all the juices.