Recipe: An easy and great chimichurri steak to warm up your winter
The cold winter nights are here and nothing warms us up more than a quick and easy chimichurri steak recipe to tantalise the tastebuds
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Cooking tools:
- Griddle
- Grill
- Kitchen scale
- Spice grinder
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
Ingredients
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh coriander, finely chopped
- 4 cloves garlic, minced
- 1 small red onion, finely chopped
- 4 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper/chilli flakes
- Salt
- pepper
- 2 x 300g Ribeye, Sirloin or Fillet (+/- 2.5cm thick)
- 40g Course Salt
- 20g Paprika
- 10g Sugar
- 10g Coriander Seeds, toasted then ground
- 200g Butter
- 50g Rosemary Fresh
- 50g Thyme Fresh
- 2 Cloves of Garlic
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