Also known as the pesto of South America, chimichurri is best made and eaten on the day.
Ingredients
| 1 | Long red chilli |
| ½ cup | Extra virgin olive oil |
| 2 Tbsp | Red wine vinegar |
| 4 | Garlic cloves, minced |
| 1 ½ Tbsp | Fresh chopped oregano |
| ½ tsp | Salt |
| ¼ tsp | Smoked paprika, I used the bittersweet variety |
| 1 ½ cups | Flat leaf (Italian) parsley (Main) |
| 4 pieces | Beef fillets, 200g each of Quality Mark scotch steaks, at room temperature (Main) |
| 1 | Olive oil, for rubbing |
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Directions
- Char the chilli over a gas flame, in a cast iron pan or under the grill. Leave to cool then remove stem, split down the middle and remove the seeds. Chop charred chilli and place in a small bowl.
- Add the oil, vinegar, garlic, oregano, salt and paprika and whisk well. Chop the parsley and stir through. Set aside while you cook the steak.
- Heat a large heavy-based frying pan until hot. Rub steaks with a little olive oil and grind over plenty of black pepper.
- Place steaks in hot pan, slightly apart so they don't steam, and pan-fry for 3 minutes on each side for medium-rare or until cooked to your liking. Remove from the pan and sprinkle with salt.
- Serve with chimichurri, salad and chip potatoes.
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