the Breville Test Kitchen
Steak with Chimichurri Sauce
the Q™
20 mins total time
10 mins active time
Medium
Serves 4
Ingredients
Measurements:
4 (200 g) porterhouse steaks
Flaky sea saltto season
Freshly ground black pepperto season
French fries
For the chimichurri sauce
1 cup (240 ml) olive oilplus extra to cook
5 cloves garlic
3 green onionscut into quarters
1½ cups (30 g) loosely packed flat-leaf parsley leaves
1 cup (20 g) loosely packed cilantro leaves
½ cup (10 g) loosely packed oregano leaves
1 tsp fresh thyme leaves
1 jalapeño pepperquartered, seeded
2 tsp crushed red pepper
¼ cup (60 ml) fresh lemon juice or red wine vinegar
2 tbsp fresh lime juice
Instructions
- 1
To make the chimichurri sauce, put all the ingredients in the blender and the secure lid. CHOP for 15-20 seconds, scraping down the side halfway through with a spatula, until well combined.
- 2
Transfer to a bowl. Season with salt and pepper. Press a piece of plastic wrap onto the surface and refrigerate until needed.
- 3
Put the steaks on a plate. Season with salt and pepper. Spoon 2 tablespoons of chimichurri sauce over each steak and turn to coat.
- 4
Preheat a grill pan over medium-high until hot. Drizzle a little oil over the steaks. Cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a warm platter, cover loosely with foil and set aside to rest for 5 minutes.
- 5
Serve the steaks with the remaining chimichurri sauce.