Chimichurri Beef

Recipe from: 3/2/2007 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 6 x 180-200g Quality Mark sirloin, scotch, rump or tenderised barbecue steaks, fully trimmed
  • Marinade
  • 2
    Tbs
    white vinegar
  • 2
    Tbs
    olive oil
  • 2
    Tbs
    soy sauce
  • 2
    garlic cloves, peeled and crushed
  • 1
    tsp
    sugar
  • 2
    tsp
    dry oregano
  • chimichurri sauce
  • 2
    cups fresh parsley, washed and stalks removed
  • 2
    garlic cloves, peeled and crushed
  • dry oregano
  • 1 tsp crushed fresh chilli or ½ tsp chilli powder)
  • 50
    ml
    olive oil
  • 25
    ml
    vinegar
  • 75
    ml
    red wine
  • Salt and pepper to taste
 

Method

 
Combine all marinade ingredients in a large dish. Marinate steaks for 2-4 hours in the fridge. Remove steaks from the marinade, drain, pat dry and bring to room temperature. Make the sauce by putting all the ingredients in a blender or food processor and processing until combined.

Lightly oil the barbecue and grill the steaks over a moderately high heat for 3-5 minutes per side, or until cooked to your liking, turning once. Serve with the chimichurri sauce.

 

Read more on: beef  |  grill
 

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