Fillet Steak with Chimichurri

Cooking time: 30 mins

SERVES: 2

Ingredients

- 2 Fillet Steaks (roughly 150g each)
- 1 Red Chilli (finely chopped)
- 1 Shallot (finely chopped)
- 1 bunch Parsley (finely chopped)
- 1 small bunch Oregano (finely chopped)
- 30g Red Wine Vinegar
- 100g Extra Virgin Olive Oil
- 3 large sprigs Rosemary
- 20g Smoked Sweet Paprika
- 5g Onion Seeds
- 10g Ground Coriander
- Salt (to taste)
- Cracked black pepper (to taste)
- 50g Sunflower oil (plus extra for cooking)

Method

- Take your steaks out of the fridge and leave until they reach room temperature (this is very important).
- Tie your sprigs of Rosemary together at the stem, creating a brush. In a bowl, mix together 50g sunflower oil, paprika, ground coriander, and onion seeds with your rosemary brush and set aside.
- Heavily season the steaks with salt and pepper before smothering in sunflower oil.
- Place a cast iron griddle on the heat until smoking and white in colour. Then place on your steaks cooking for 2 mins at a time on each side until you achieve the iconic griddle marks. Place on a tray brush with your spices and flash in a 185c oven for 3-4 minutes.
-Rest your steak for 5 minutes then use a probe if you have one to help you understand the steak’s core temperature. You’re looking for the following: 45°c - Blue, 50°c - Rare, 55°c - Medium rare, 60°c - Medium, 65° - Medium Well, 70°c - Well Done.
- In a bowl, mix together the parsley, oregano, olive oil, shallot, chilli, red wine vinegar and a pinch of salt & pepper, creating your chimichurri.
- Slice the spice rubbed steaks and smother in chimichurri before serving.