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.
For the chimichurri relish
- 1 bunch flat leaf parsley, leaves only
- 3 garlic cloves, peeled
- 3 tablespoons red wine vinegar
- 1⁄2 lime, juice of, only
- 3 tablespoons chopped oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 120 ml extra virgin olive oil
- 1 red chili pepper, halved and seeded
For the steak
- 1 (200 g) rib eye steaks
- 1 tablespoon oil
- 1 bunch watercress
- cooked potato, sauted with
- ground cumin
- 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.
- 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.
- Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.
- Cook’s 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.