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Ingredients

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Method


Impress your guests with this incredibly simple spice-rubbed steak seasoned with Robertsons All Purpose Seasoning and served with a colourful and flavourful chimichurri sauce.

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Preparation

  1. Method

    1. In a bowl, mix together 125 ml olive oil, red wine vinegar, parsley, coriander, garlic, chillies and Robertsons Origanum. Allow to sit for 5-10 min to release all the flavours into the oil before using. 
    2. Season steaks with Robertsons All Purpose Seasoning and Robertsons Black Pepper and brush with 30 ml olive oil. Grill over medium-high heat. 
    3. Cook to your liking. Transfer steaks to a tray and let rest for 5 min. 
    4. Serve chimichurri on the side in a dip bowl with steaks or pour it over steaks. 
     Chef’s Tips: 
    1. Chimichurri can be prepared and refrigerated for 24 hours before serving. 
    2. Steak doneness: To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.
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