Name: T-bone steak with chimichurri
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 teaspoon whole black peppercorns; 1 1/2 teaspoon dried chilli flakes; 2 teaspoon sea salt; 4 clove garlic, peeled; 2 fresh bay leaves; 3 cup (1 bunch) fresh flat-leaf parsley leaves, chopped coarsely; 1 cup fresh basil leaves, chopped coarsely; 3/4 cup fresh coriander leaves, chopped coarsely; 1/4 cup fresh oregano leaves, chopped coarsely; 2 tablespoon fresh rosemary leaves, chopped coarsely; 1/3 cup (80ml) red wine vinegar; 1/2 cup (125ml) olive oil; 4 thick beef t-bone steaks, trimmed (or steak of choice)

Ingredients

1 teaspoon whole black peppercorns

1 1/2 teaspoon dried chilli flakes

2 teaspoon sea salt

4 clove garlic, peeled

2 fresh bay leaves

3 cup (1 bunch) fresh flat-leaf parsley leaves, chopped coarsely

1 cup fresh basil leaves, chopped coarsely

3/4 cup fresh coriander leaves, chopped coarsely

1/4 cup fresh oregano leaves, chopped coarsely

2 tablespoon fresh rosemary leaves, chopped coarsely

1/3 cup (80ml) red wine vinegar

1/2 cup (125ml) olive oil

4 thick beef t-bone steaks, trimmed (or steak of choice)

Method

1.In a large mortar and pestle, grind peppercorns, chilli, salt and garlic to a smooth paste. Add chopped herbs and continue to pound to a coarse paste. Stir in vinegar and olive oil.

2.Brush steaks lightly with some extra olive oil, season with salt and pepper. Heat a grill pan or barbecue hot plate until very hot. Cook steaks, 4-5 minutes, before turning over.

3.Dollop a large spoonful of chimichurri onto the cooked side of the steak while the second side cooks for a further 4-5 minutes, or until cooked as desired.

4.Transfer steaks to a serving plate, stand for 5 minutes before serving with remaining chimichurri. Serve with boiled new potatoes and a crisp green salad or steamed beans, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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