BBQ T-bone steak with chimichurri
Bring some heat to your next barbie and try this chargrilled steak with chimichurri. It's quick, easy and full of flavour.
Serves
6
Prep
10m
Note: + 5 mins cooling & 5 mins resting time
Cooking
10m
Ingredients
- 6 Coles Australian Beef T-Bone Steaks
- 1 tbs olive oil
- Oregano sprigs, to serve
Charred chilli chimichurri sauce
- 2 long red chillies
- 2 tbs red wine vinegar
- 2 tbs extra virgin olive oil
- 1 garlic clove, crushed
- 1/3 cup finely chopped flat-leaf parsley
- 1/3 cup finely chopped coriander
- 2 tbs finely chopped mint
- 2 tbs finely chopped oregano
- 1 tsp ground paprika
Method
STEP 1
To make the charred chilli chimichurri sauce, heat a barbecue grill or chargrill on high. Cook the chillies, turning, for 5 mins or until blackened all over. Set aside for 5 mins to cool.
STEP 2
Use a small sharp knife to halve the chillies lengthways. Seed and finely chop the chilli and place in a small bowl. Add the vinegar, oil, garlic, parsley, coriander, mint, oregano and paprika. Stir to combine. Season.
STEP 3
Brush the steaks evenly with the oil. Season well. Cook on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
STEP 4
Place the steaks on a large serving platter and drizzle with the charred chilli chimichurri sauce. Top with oregano sprigs. Serve immediately.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
