- 4 x 150 g (5½ oz) beef porterhouse or rump steaks
- oil, for cooking
- 125 ml (4 fl oz/½ cup) extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 handful flat-leaf (Italian) parsley leaves
- 1 handful coriander (cilantro) leaves
- 2 garlic cloves, peeled
- 1 tsp chilli flakes
- ½ tsp ground cumin
- ½ tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the chimichurri sauce, place the oil, vinegar, herbs, garlic, chilli, cumin and salt in a food processor and blend until smooth. You can use a mortle and pestle if you prefer.
Pour half the chimichurri sauce over the steaks. At this stage, they can be marinated for up to 4 hours, time permitting.
Heat a barbecue grill until hot. Brush the steaks lightly with oil then cook for about 3–4 minutes on each side, or until done to your liking. Remove from the grill and rest in a warm place, covered, for 5 minutes. Slice the steaks thickly and pour the remaining chimichurri sauce over to serve. Serve with potato chips.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.