Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Argentinean beef steak with chimichurri sauce Food Argentinean beef steak with chimichurri sauce Preparation time 30 minutes Cooking time 45 minutes Serves 4-6 INGREDIENTS 1.2kg whole eye fillet 2 tbsp extra virgin olive oil Sea salt flakes and freshly ground pepper Chimichurri sauce ½ cup extra virgin olive oil 100ml red wine vinegar 1 bunch flat-leaf parsley leaves, picked ¼ cup oregano leaves, picked 6 garlic cloves, peeled, chopped 6 shallots, peeled and chopped 3 long red chillies, deseeded and finely chopped 1 tsp ground cumin 1 tsp ground paprika 2 lemons, juice only Bean Salad Serves 4-6 Dressing 2 cloves, garlic, peeled, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp chilli powder 2 tbsp lemon juice 2 tbsp extra virgin olive oil Salt and pepper Salad 1 can chickpeas, drained and rinsed 1 can butter beans, drained and rinsed 2 Lebanese cucumbers, chopped 2 carrots, peeled and chopped 2 red capsicums, deseeded and chopped 6 spring onions, finely sliced ¼ cup coriander leaves ¼ cup flat leaf parsley leaves METHOD For sauce: place all ingredients in a food processor, process until well combined and a thick sauce forms. Season to taste. Pre-heat lidded barbecue (or oven) to medium (180°C). Put fillet in a roasting pan. Brush with extra oil and season well with salt and pepper. Roast with the lid closed, for 40-45 minutes for medium rare or until cooked to your liking. Transfer to a chopping board, cover with foil and rest for 15 minutes. Slice and transfer to a platter. Serve with chimichurri sauce and bean salad. For dressing: Combine all dressing ingredients in a screw top jar, shake until well combined. For salad: In a large bowl, toss together chickpeas, beans, cucumbers, carrots, capsicums, spring onions and herbs. Add dressing and gently fold through. 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