First posted: Mar 6, 2017

Steak with Chilli Chimichurri and Roosterkoek


Serve with Rooseterkoek.



Cooks in:        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.

Share this recipe