Alan Bird Aussie Beef Wagyu Steak with Chimichurri Sauce & Cherry Tomatoes
- Prep time 20Min
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 2
Beef Wagyu Steak with Chimichurri Sauce, Cherry Tomatoes, and Herbs
Ingredients
- 2 ribeye steaks
- 70g flat leaf parsley
- 100ml olive oil
- 30ml red wine vinegar
- 70g leaf coriander
- 2 garlic cloves, peeled, roughly chopped
- ¾ tsp dried crushed red chili
- ½ tsp ground cumin
- ½ tsp cooking salt
Method
- Pick & wash the herbs before roughly chopping with a knife (this will help them blend down easier without bruising).
- Place all ingredients in processor and pulse until fully blended.
- Transfer to a clean bowl. Refrigerate until needed and serve at room temperature.
- Grill the steaks and serve with this sauce on the side or drizzle over the top. This dish can also be served with grilled tomatoes on the vine, and garlic butter.
