T-bone steak with chimichurri | Women's Weekly Food
T-bone steak paired with vibrant chimichurri salsa—quick and delicious for a special dinner. Serves 4, cook in under 10 minutes.
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 www.womensweeklyfood.com.au.
Ingredients
- 1 teaspoon whole black peppercorns
- 1 1/2 teaspoon dried chilli flakes
- 2 teaspoons sea salt
- 4 cloves garlic, peeled
- 2 fresh bay leaves
- 3 cups (1 bunch) fresh flat-leaf parsley leaves, chopped coarsely
- 1 cup fresh basil leaves, chopped coarsely
- 3/4 cup fresh coriander leaves, chopped coarsely
- 1/4 cup fresh oregano leaves, chopped coarsely
- 2 tablespoons fresh rosemary leaves, chopped coarsely
- 1/3 cup (80ml) red wine vinegar
- 1/2 cup (125ml) olive oil
- 4 thick beef t-bone steaks, trimmed (or steak of choice)
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