Steak with Chilli Chimichurri and Roosterkoek

Ingredients

Cooks in:30 minutes (mostly unattended)        Serves:4

• 4 x 200g Rib Eye or Rump Steaks
• 1 Tbsp Willow Creek Olive oil

For the Chimichurri

• ¼ cup fresh flat-leaf parsley, quite tightly packed (roughly chopped)
• ¼ cup fresh mint, quite tightly packed (roughly chopped)
• 2 cloves garlic, roughly chopped
• 1 tsp lemon zest
• 1 fresh red chilli, deseeded and roughly chopped
• 2 Tbsp lemon juice
• ¼ cup Willow Creek Olive oil (3-4 Tbsp)
• Pinch of salt
• Pinch of sugar or healthy natural sweetener, to taste if necessary

What to do

1. Make the chimichurri first
On a large chopping board, finely chop the parsley, mint and garlic. Transfer to a bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary.

2. Meanwhile, season the steaks, add a drizzle of olive oil and cook for 4-5 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before slicing thinly and serving immediately with the chimichurri and braai roosterkoekies.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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