Argentinian Chimichurri Steak

Name: Argentinian Chimichurri Steak
Ingredients: 1 bunch of Parsley (about 60g); 2-4 cloves of peeled Garlic (depending on how strong you like it); 2 tbs of red wine vinegar; The juice of 1/2 a lime (you can add the other half at the end if you like it with more zing); 1/2-1 green chilli (if you don't like it too spicy remove the seeds); 1 tbs of dried Oregano; 225 ml of Olive oil; Salt to taste; 6 ripe Tomatoes; 2 Red Onions; 60 ml Olive oil; 60 ml Vinegar (white wine or cider); 1tsp of dried Oregano; 1tsp of Salt; 4 fresh mint leaves finely chopped; 3-4 Steaks depending on size (you should have 250g-300g per person); 1 tbs of Olive oil; plant of Sea Salt

zyliss.co.uk

By MasterChef's James Bacon @jamesbaconcooks For me, this is one of the best ways to eat steak, slathered in a fiery yet fresh sauce made with parsley, garlic,

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zyliss.co.uk.

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Ingredients

1 bunch of Parsley (about 60g)
2-4 cloves of peeled Garlic (depending on how strong you like it)
2 tbs of red wine vinegar
The juice of 1/2 a lime (you can add the other half at the end if you like it with more zing)
1/2-1 green chilli (if you don't like it too spicy remove the seeds)
1 tbs of dried Oregano
225 ml of Olive oil
Salt to taste
6 ripe Tomatoes
2 Red Onions
60 ml Olive oil
60 ml Vinegar (white wine or cider)
1tsp of dried Oregano
1tsp of Salt
4 fresh mint leaves finely chopped
3-4 Steaks depending on size (you should have 250g-300g per person)
1 tbs of Olive oil
plant of Sea Salt