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Picanha steak with chimichurri


Picanha steak with chimichurri

Ingredients 15
Servings 4
Time 15 min

Ingredients

  • 800
    g
    picanha steak
  • salt and freshly ground pepper
  • 15
    ml
    olive oil
  • 6
    rosemary sprigs, tied in a bunch
  • 15
    ml
    butter
  • CHIMICHURRI
  • 20
    g
    flatleaf parsley, chopped
  • 4
    garlic cloves, crushed
  • 2
    red chillies, chopped
  • 125
    ml
    olive oil
  • juice of 1 lemon
  • 1
    oregano sprig, chopped
  • 5
    ml
    dried oregano
  • 5
    ml
    freshly ground pepper
  • 5
    ml
    sea salt flakes
 

Method

15 min / resting: 10 min
 

1. Season the steak with salt and pepper. Rub the oil all over.

2. Heat a non-stick pan until smoking hot and put the steak in the pan, fatty side down. Fry for 2-3 minutes or until the fat changes colour and starts rendering.

3. Turn over and fry the other side until a golden brown crust has formed. Tip the steak to the side and fry the edge for a minute to seal, then repeat with the other edge.

4. Reduce the heat. Turn the steak onto the fatty side again. Add the rosemary and butter and fry for 3 minutes. Turn over and fry for another 3 minutes or until done to your liking.

5. Remove from the pan, drizzle the pan juices over and cover with foil. Rest for at least 10 minutes.

6. Chimichurri: Mix all the ingredients.

7. To serve: Cut the steak into thick slices, drizzle the chimichurri over and serve.

 

 

Read more on: steak
 

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