6 tender beef steaks, the cut of your choice
a little good-quality olive oil
salt and freshly ground black pepper
For the chimichurri
3 small dried red chilies
3 garlic cloves, peeled
1 tsp sea salt
½ tsp sugar
¼ cup vinegar
juice of 2 lemons
½ cup olive oil
½ bunch flat-leaf parsley,
coarsely chopped
30 fresh oregano or marjoram
leaves, coarsely chopped
1To make the chimichurri, crush the dried chilies using a pestle and mortar.
Add the garlic, salt, and sugar, and continue pounding until you have a
smooth paste. (The salt and sugar will act as abrasives and help form a paste.)
Next add the vinegar and lemon juice to moisten the paste, then mix in the olive
oil. Sprinkle in the parsley and oregano, and season with pepper. Taste the sauce
and adjust the seasoning if necessary. It should have a bold mix of flavors, to
bring out the sweetness of the beef.
2Heat a little olive oil in a heavy frying pan over medium heat. Working in
batches as needed, when the pan is hot, sear the steaks on both sides until
cooked to the desired doneness. Transfer to a large pan or platter and let rest for
a few minutes. Pour any meat juices that have collected in the pan into the
chimichurri. Transfer to serving plates, top each steak with chimichurri, and serve
at once. Alternatively, grill the beef instead of pan-searing, or use pork chops or
grilled chorizo sausages instead.
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