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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 olive oil
  • Sea salt flakes and freshly ground pepper

Chimichurri sauce

  • ½ cup 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 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

  1. For sauce: place all ingredients in a food processor, process until well combined and a thick sauce forms. Season to taste.
  2. 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.
  3. 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.
  4. For dressing: Combine all dressing ingredients in a screw top jar, shake until well combined.
  5. For salad: In a large bowl, toss together chickpeas, beans, cucumbers, carrots, capsicums, spring onions and herbs. Add dressing and gently fold through.
Food
Preparation time
30 minutes
Cooking time
45 minutes
Serves
4-6

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