Man-size T-bone with Jodi-Ann Pearton’s chimichurri – Food & Home Magazine
Man-size T-bone with Jodi-Ann Pearton’s chimichurri might look intimidating, but it's so delicious that you'll finish it in no time at all.
Ingredients
- <h3>Chimichurri</h3>
- 50g (1½ cups) fresh parsley, chopped
- 250ml (1 cup) extra virgin olive oil
- 45ml (3 tbsp) red wine vinegar
- 60ml (¼ cup) fresh oregano
- 1 anchovy
- 10ml (2 tsp) ground cumin
- 2,5ml (½ tsp) ground coriander
- 5ml (1 tsp) salt
- 4 cloves garlic, crushed
- 2,5ml (½ tsp) fresh chilli, seeded and chopped
- zest of 1 lemon
- <h3>Himalayan salt block</h3>
- 500g dry-aged Chalmar beef T-Bone, cut and trimmed
- Himalayan salt, crushed in pestle and mortar
- freshly ground black pepper, to taste
- 5ml (1 tsp) fresh thyme
- 5ml (1 tsp) fresh rosemary
- 15ml (1 tbsp) extra virgin olive oil
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