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Photo of Steak with chimichurri by WW

Steak with chimichurri

9
Points®
Total Time
30 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Moderate
A juicy steak matched with a herb-rich Argentinean sauce will satisfy even the fussiest gastronomes

Ingredients

Beef rump steak, raw

300 g

Pepper

1 tsp

Oil spray

1 x 3 second spray(s)

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh coriander

2 tbs, finely chopped

Garlic

1 clove(s), crushed

Vinegar

1 tbs, red wine

Olive oil

1 tbs, extra-virgin

Instructions

  1. Preheat a chargrill pan or barbecue over medium-high heat. Rub beef with black pepper then lightly spray with oil. Cook beef for 3–4 minutes each side for medium or until cooked to your liking. Transfer beef to a plate and cover with foil to rest for 5 minutes before slicing.
  2. Meanwhile, to make chimichurri, place fresh parsley, coriander, garlic, vinegar and oil in a medium bowl, mixing to combine. Serve steaks with chimichurri.

Notes

SERVING SUGGESTION: 200g sweet potato (kumara), red capsicum, zucchini and tomatoes, drizzled with oil and chargrilled until tender.

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