Ingredients
-
-
1
-
3
-
3
-
1/2
-
3
-
1
-
1
-
120
-
1
-
-
1
-
1
-
-
1
Directions
Cool Jazz and Hot to Trot South American Chimichurri Steak!, A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week , A seriously delish relish The only subs I made (as I had none in the cupboards) was i) the smoked paprika which used regular paprika and a splosh of ‘Liquid Smoke’- and used dried red chili’s We actually ate it with grilled pork chops and steamed courgettes and slopped the relish generously all around Really utterly scrummy thank you , This was great I only added one thing a sprinkle of salt I would recommend following this recipe like it is written Flavors aren’t the same if using lemon vs lime and the smoked paprika just rounds off the flavors of this relish
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Steps
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1
Done
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For the Chimichurri Relish: in a Food Processor, Blend Together All of the Ingredients For the Chimichurri Relish to a Coarse Paste. Season With Salt and Pepper to Taste. |
|
2
Done
|
For the Steak: Brush the Steak With Oil, and Season Well With Salt and Pepper. Heat a Griddle Pan Until Smoking and Cook the Steak For 2-3 Minutes on Each Side (for Medium Rare), or Until Cooked to Your Liking. Set Aside the Steak to Rest For at Least 5 Minutes Before Serving. |
|
3
Done
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Serve With the Chimichurri Relish, Watercress and Cumin Spiced Sauted Potatoes. |
|
4
Done
|
Cooks Note Chimichurri Sauce Tastes Best When Fresh, So Use on the Same Day It Is Made. Alternatively, It Can Be Stored in an Airtight Container in the Fridge For Up to a Week. |
