Sharing Steaks with Chimichurri
Côte de boeuf with chimichurri is a big favourite in this house. It's one of those weekend specials!
COOKING TIME
20
MINUTES
Ingredients
600g côte de boeuf sharing steaks (2 steaks for a family, or plan on 3 portions per steak if sharing with friends)
Olive oil Salt and pepper
20g butter
For the chimichurri 2 shallots, finely chopped
1 tbsp sherry vinegar
1 bunch parsley
1 bunch mint
1 bunch coriander
2 spring onions
1 red chilli, finely chopped
2 cloves garlic, finely chopped
Zest and juice of 1 lemon
100ml olive oil
Salt and pepper, to taste
Maple syrup or honey, to taste (optional)
Method
1. Take the steaks out of the fridge about an hour before cooking, to bring them up to room temperature.
2. Preheat the oven to 180°C/160C fan/gas 4.
3. Rub the steaks with a little olive oil, salt and pepper.
4. Place on a hot pan and sear until gorgeous and caramelised on each side, about 2-3 minutes per side.
5. Transfer to an ovenproof pan, top with a knob of the butter, and put into the oven for 12-15 minutes. This will give you a medium-rare steak.
6. Take the steaks out and rest them, covered loosely with a little foil, for 15 minutes. Resting is really important as it allows the juices to redistribute through the meat, so it stays tender and doesn’t run out onto the board when you slice it.
7. While the beef is resting, make the chimichurri.
8. Finely chop the shallots and soak them in the sherry vinegar. Then finely chop the parsley, mint and coriander, along with the spring onions, chilli and garlic. Zest and juice the lemon and add all the ingredients to the shallot and vinegar mixture. Add the olive oil and stir gently, so the sauce stays bright. Taste and season with salt and pepper, adding a small dash of maple syrup or honey if you feel it needs it.
9. Slice the beef thinly on a wooden board and serve with the chimichurri.
10. Serve with new potatoes and a big green salad.
