Coriander Chimichurri Steaks

Juicy cowboy steaks grilled in butter and topped with a chunky coriander chimichurri sauce. Serve with crisp grilled vegetables and a fresh tomato salad.

Coriander Chimichurri Steaks

Recipe

Preparation: 5 minutes

Cooking: 15 minutes

Ready in: 20 minutes

Variations: Substitute cowboy steaks with boneless ribeye steak or fillet on the bone

Servings: 2 to 4

Tips: If you prefer, the coriander in the chimichurri sauce can be substituted with more parsley.

INGREDIENTS

2 500g cowboy steaks

Olive oil

2 Tbsp butter

Salt and freshly ground black pepper

Coriander chimichurri:

1/2 cup olive oil

2 Tbsp red wine vinegar

1/4 cup coriander, roughly chopped

1/4 cup flat-leaf parsley, roughly chopped

3 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

3/4 tsp dried origanum

Salt and pepper to taste

METHOD

1. To make the coriander chimichurri mix all the ingredients together in a bowl and adjust the seasoning to taste. The roughly chopped herbs add a lovely texture.

2. Lightly coat the cowboy steaks in olive oil and generously rub with salt and freshly ground black pepper.

3. Add a knob of butter to a griddle pan, start by rendering the fat on the side of the steak and cook until caramelised.

4. Turn to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 6 minutes on each side for medium-rare.

5. Leave the meat to rest for half its cooking time before slicing it off the bone to ensure it is moist, tender and juicy.

6. Spoon the chimichurri over the steaks and serve alongside grilled vegetables such as leeks, fennel and asparagus and a fresh tomato salad.

Recipe development and food styling for Karan Beef.

Photographed by Hendrik Steytler.