T-bone steak with chimichurri sauce
30 min
T-bone steak with chimichurri sauce
30 min
T-Bone Steak
- 4 xT-bone steaks
- 4 tspoil
- 1 pinchsalt and pepper
Chimichurri Sauce
- 50 mlolive oil
- 1 bunchparsley
- 2 xgarlic cloves
- 1 xonion
- 1 xchilli
- 1 xbay leaf
- 1 tspthyme
- 1 xlime
- 1 tsporegano
- 1 tspsalt
- 0,5 tspblack peppercorns
shopping list
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Manual
T-Bone Steak
Heat the barbecue to a high heat. Rub the steak with olive oil and sprinkle with salt and pepper. Heat the barbecue to a high heat. Rub the steak with olive oil and sprinkle with salt and pepper. Put the steak in the hottest spot on the barbecue. If flames develop and are not extinguished after a few seconds, use the barbecue tongs and pull the steak out of the flame until the flame goes out. Then place the steak on the hottest spot on the barbecue again. Barbecue for 4 to 6 minutes without the cover. Then barbecue the steak on the other side for another 4 to 6 minutes.
Remove the steaks from the barbecue and let them rest for 5 minutes before serving. After that, serve together with the chimichurri sauce.
Chimichurri Sauce
First mix the peeled onion and garlic with the parsley, chili pepper, oregano, thyme, salt and pepper with fresh lime juice and olive oil with the bamix®, using the meat mincer, and then purée into a pesto-like mass using the mincer. You can make the texture thinner or thicker with the olive oil. Now add the bay leaf and only remove it before serving. For the sauce to develop its full effect, it’s best to let it rest and blend for a few days. This way all the flavours develop optimally.
The chimichurri sauce can be stored in the sealed 600 ml beaker in the refrigerator for several weeks, as long as it is well covered with olive oil.
