Bife ancho with chimichurri


"I would love to serve Porteño's steaks at my next barbecue. Would you get me the recipe?"
Bruce Dodds, Manly, NSW

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You'll need

4 sirloin steaks (about 350gm each), at room temperature For brushing: olive oil   Chimichurri 1 cup (firmly packed) flat-leaf parsley 25 ml white wine vinegar 2 tbsp dried oregano 1 tbsp dried chilli flakes 120 ml olive oil

Method

  • 01
  • For chimichurri, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container.
  • 02
  • Heat a charcoal barbecue until the coals are red and have a film of white ash over them (see note).
  • 03
  • Brush steaks with olive oil, season to taste and grill until cooked to your liking (3 minutes on each side for medium rare). Remove from heat and rest for 5 minutes, then serve with chimichurri.

Note At Porteño the grill is set about 30cm above the charcoal. To test if it's ready, hold a hand over the fire - It should be hot all over, not just in the middle.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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