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.

6

10m

Note: + 5 mins cooling & 5 mins resting time

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

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.