serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Steak Out
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 thick beef steaks (250 g each, rump, scotch fillet or sirloin)
- 2 tbsp neutral oil (e.g. sunflower or grapeseed), plus extra for greasing
- sea salt flakes and black pepper
- 2 lemons, halved
- chilli flakes, to taste
For the chimichurri
- 1 long green chilli, roughly chopped (deseed if you prefer less heat)
- 30 g roughly chopped eschallot
- 2 garlic cloves, sliced
- 15 g coriander leaves and stalks
- 15 g mint leaves
- 15 g Thai or Italian basil leaves
- 15 g flat-leaf parsley leaves and stalks
- 1 tbsp fish sauce
- ¼ tsp caster sugar, plus more to taste
- 8 tbsp neutral oil (e.g. sunflower or grapeseed)
- 1 tbsp lemon juice, to taste
- sea salt flakes, to taste
Resting time: 5 minutes
Instructions
1. Place all the chimichurri ingredients in the bowl of a food processor and pulse until coarsely chopped. Taste and season with extra salt, sugar or lemon juice, if needed.
2. Rub the steaks with oil (about 2 teaspoons per steak) and season generously with salt and pepper. Heat a large heavy-based frying pan or chargrill pan over high heat and lightly grease with oil. Once hot, add the steaks and cook for 2 – 3 minutes per side, or until cooked to your liking.
3. Transfer the steaks to a chopping board and rest for 5 minutes. Slice thinly on an angle against the grain, about ½ cm thick.
4. Brush 1 teaspoon chimichurri onto the cut side of the lemons. Don’t clean the pan or griddle; you want to soak up the steak flavours when you cook the lemons. Return the pan to high heat, then add the lemons, cut-side down. Cook for 2 minutes, then remove from the heat.
5. Transfer the sliced steak to a serving plate. Sprinkle with salt and chilli flakes, to taste. Spoon over the chimichurri sauce and serve with the grilled lemon.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Steak Out
