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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (542g) Recipe makes 1 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 1690 | ||
| Calories from Fat 1473 | (87%) | |
| Amount Per Serving | %DV | |
| Total Fat 163.7g | 251% | |
| Saturated Fat 34.4g | 172% | |
| Monounsaturated Fat 99.3g | ||
| Polyunsaturated Fat 20.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 136mg | 45% | |
| Sodium 202mg | 8% | |
| Potassium 1703mg | 48% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 4.3g | ||
| Protein 41.7g | 83% | |
Cool Jazz and Hot to Trot South American Chimichurri Steak!
By: French Tart
Mar 27, 2008
A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week.
SERVES 1
Ingredients
For the chimichurri relish
- 1 bunch flat leaf parsley, leaves only
- 3 garlic cloves, peeled
- 3 tablespoons red wine vinegar
- 1/2 lime, juice of, only
- 3 tablespoons chopped oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 120 ml extra virgin olive oil
- 1 red chile, halved and seeded
For the steak
- 1 (200 g) rib eye steaks
- 1 tablespoon oil
To serve
- 1 bunch watercress
- cooked potato, sauted with
- ground cumin
Directions
1
For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.2
For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.3
Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.4
Cook’s note Chimichurri sauce tastes best when fresh, so use on the same day it is made. Alternatively, it can be stored in an airtight container in the fridge for up to a week.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Main Ingredient > Fruit > Citrus > Lime
- Cuisine > South American > Brazilian
- Cuisine > South American > Argentinean
- Cuisine > South American > Chilean
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Tallbirdmace
On May 14, 2008
A seriously delish relish. The only subs I made (as I had none in the cupboards) was i) the smoked paprika which I used regular paprika and a splosh of 'Liquid Smoke'- and I used dried red chili's. We actually ate it with grilled pork chops and steamed courgettes and slopped the relish generously all around. Really utterly scrummy thank you.
From: CaliforniaJan
On May 6, 2008
This recipe takes steak to a tasty new level. We served it with the watercress and a very good potato recipe "Grilled Potatoes". The sauce is amazing, a blend of tastes that not only compliments the steak, but is great with the potato and watercress. This gets a big 5-star rating from my family and I've added it to my cookbook. Made for Photo Tag game.-
From: Chef #774788
On Apr 9, 2008
it was good... I liked it but I changed things in the recipe. I put 1 tsp. crushed red pepper in place of the chili and I used regular paprika instead of the smoked kind. One more thing I changed was that I put lemon juice instead of lime juice and I only used a tablespoon.
From: CHILI SPICE
On May 6, 2008
This was great. I only added one thing... a sprinkle of salt. I would recommend following this recipe like it is written. Flavors aren't the same if using lemon vs. lime and the smoked paprika just rounds off the flavors of this relish.
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