T-bone steak with Fresh Chimichurri & Hand Cut Chips

Ingredients

4 MSA Graded T-Bone Steaks

1 Cup Flat leaf parsley leaves

2 tbls Oregano leaves

½ Cup coriander leaves

2-3 Cloves garlic

⅓ Cup Olive Oil

2 tbls Red Wine Vinegar

1 tsp Dried Chilli Flakes

Sea Salt

Ground black pepper

2 Large Potatoes

Oil, for deep frying

Method

For the fresh chimichurri sauce, in a small food processor place the garlic, parsley, oregano & coriander leaves, pulse until all herbs are finely chopped. Stir through the olive oil & red wine vinegar, taste and season with the sea salt and ground black pepper.

Preheat the deep fryer to 190℃ or a pot of oil on the stove. Finely slice the potatoes with a mandolin or knife, pat dry & deep fry in small batches until golden and crisp, season with sea salt.

Drizzle the steaks with olive oil, season with sea salt & ground black pepper, cook on a preheated BBQ or griddle plate, cook until desired degree of doneness is reached. Allow to rest for 5 minutes before serving with the Chimichurri & hand cut chips.

Coo'k’s Tip

Fresh Chimichurri will keep in the fridge for 5 days

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