Steak with Chimichurri
When a girl gets gifted with a hefty hunk o’ prime cattle, her thoughts immediately turn to entertaining; a lengthy weekend lunch with mates was on the cards. Picture this: nearest and dearest gathered on sofas with a glass and a smile; the soothing rhythm of contented chatter drifting through the kitchen; me pondering whether or not to give the beef another 10 minutes resting. I imagine myself emerging from the kitchen carrying the magnificent centrepiece to a chorus of ‘oohs’ and ‘aahs’ and pairs of eyes gleaming with excitement. I’ll be as proud as punch as I set her down on the table and…
…pooff! That was the sound of my dream going up in smoke. We still don’t have a proper dining table and it’s breaking my heart. Our only stand-in is a dainty set of patio furniture which only sits two and well, it’s garden furniture. That only really feels right if you are either a student or it’s Christmas and you need to squeeze in a couple more relatives. So anyway that’s my excuse for two of us eating a piece of meat that could probably serve ten. I’m sticking to it.
I began by cutting off two fat sirloins for Sunday lunch. A ballsy chimichurri filled the craving for something with the invigorating prickle of salsa verde without actually being just that; I seriously need to overcome my addiction to the green mistress. Parsley is still a main contender here, whizzed with a lorra lorra garlic and spiky chilli flakes. A fine way to commence a week of bovine feasting. It’s a tough job, eating all that lovely meat, but someone’s got to do it.
30g parsley leaves (a large handful)
2tsp hot chilli flakes or to taste
2 tbsp red wine vinegar
1 tbsp lime juice
Olive oil, to loosen
4 cloves garlic
A sprig of fresh oregano, leaves removed (optional)
Either chop the garlic, parsley, oregano and shallot very fine or whizz in a food processor. Mix in the chilli flakes, vinegar, lime juice and loosen with olive oil to reach your desired consistency. Season with salt. Great with grilled meats and fish.