Ingredients
- 4 scotch fillet steaks
- 1 tbsp olive oil, plus salt and pepper
- Chimichurri: 1 cup firmly packed flat-leaf parsley, finely chopped
- 2 to 3 garlic cloves, crushed
- ½ cup olive oil
- 1 tbsp red wine vinegar and 1 tbsp lemon juice
- 2 tsp dried oregano
- ½ tsp salt, cracked black pepper, and ½ tsp chilli flakes (optional)
Method
- Mix the chimichurri ingredients and leave to stand while you cook.
- Take the steaks out of the fridge 30 minutes before cooking. Rub with oil and season with salt.
- Heat the barbecue to high. Cook the steaks for 3 to 4 minutes, turn once, and cook for another 3 to 4 minutes for medium rare.
- If you have a thermometer: 60 to 65°C in the centre is medium rare, 65 to 70°C is medium. Take them off 3 to 5°C early, as they keep cooking while resting.
- Rest for 5 minutes, then spoon the chimichurri over.