Perfect Steak with Chimichurri Sauce
- 2 x Coles Graze Scotch Fillets
- Sea Salt
- Cobram Extra Virgin Olive Oil
- 1 bunch Coriander, chopped
- 1 bunch Parsley, chopped
- 1 bunch Oregano, chopped
- 1 Jalapeno (Fresh), diced
- 1 Lemon, juice
- 1 Garlic Clove, diced
- 150mls Cobram Extra Virgin Olive Oil
- To cook scotch fillets, leave them out of the fridge for 30 minutes to an hour and bring to room temperature. This allows it to cook evenly and quickly.
- Season scotch fillets with salt first then drizzle with olive oil to avoid seasoning from falling off.
- Once the coals are nice and hot, place scotch fillets on your barbecue grill and cook for 2-3 minutes on each side, flipping once only. Remove fillets from grill and allow to rest for 5 minutes. Fillets should be medium rare.
- To make the Chimichurri sauce, combine chopped or grated garlic, finely diced Jalapenos with or without seeds, oregano, parsley, lemon juice and a generous amount of olive oil. Season with salt and pepper and mix well.
- Slice the scotch fillet, cutting through the grain of the meat, and place on a serving plate.
- Drizzle the Chimichurri sauce over the top. Enjoy!
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