About the Recipe
Incredible flavours and very easy to achieve yet impress. Perfect roasted, fried or on the BBQ
Ingredients
Meat
2 Ribeye Beef Steaks (8oz-230g each approx.)
Chimichurri Marinade
½ tablespoon Sea Salt
7fl oz-200ml Olive Oil
2 tablespoons Red Wine Vinegar
1oz-30g Fresh Flat Leaf Parsley
1 large Bulb of Garlic (cloves peeled & separated)
3 Red Chillies (roughly chopped)
2 teaspoons Dried Oregano
½ tablespoon Coarse Black Pepper
1 tablespoon Onion Granules
0.5oz-15g Fresh Coriander
Preparation
Using a food processor, blitz all of the marinade ingredients together and pour into a large mixing bowl
Place the steaks in the bowl with the marinade, ensuring they are both completely covered by the marinade
Cover the bowl with clingfilm and pop in the fridge for 24 hours before continuing
When ready to continue, remove the bowl from the fridge and set to one side. Pre-heat the oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
Place the steaks onto a roasting rack and pop in the centre of the oven for 15 minutes for a medium-well steak (adjust times accordingly)
Remove from the oven and allow to rest for 5 minutes before serving