Breville Test Kitchen
Steak with Chimichurri Sauce
the Q™
20 mins total time
10 mins active time
Medium
Serves 4
Ingredients
Measurements:
4 (7 oz) porterhouse steaks
Flaky sea saltto season
Freshly ground black pepperto season
For the chimichurri sauce
1 cup (8 fl oz) olive oilplus extra to cook
5 cloves garlic
3 green onioncut into quarters
1½ cups (1 oz) loosely packed flat-leaf parsley leaves
1 cup (¾ oz) loosely packed cilantro leaves
½ cup (½ oz) loosely packed oregano leaves
1 tsp fresh thyme leaves
1 jalapeño pepperquartered, seeded
2 tsp crushed red pepper
¼ cup (2 fl oz) fresh lemon juice or red wine vinegar
2 tbsp fresh lime juice
To serve
French fries
Instructions
- 1To 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.
- 2Transfer to a bowl. Season with salt and pepper. Press a piece of plastic wrap onto the surface and refrigerate until needed.
- 3Put the steaks on a plate. Season with salt and pepper. Spoon 2 tablespoons of chimichurri sauce over each steak and turn to coat.
- 4Preheat 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.
- 5Serve the steaks with the remaining chimichurri sauce and fries.
