Scotch fillet steak with chimichurri
Chimichurri is an Argentinean green sauce that can also be used as a marinade, making it a perfect accompaniment to this grilled steak. Serve with steamed vegetables and rice for a well-rounded, healthier meal.
Preparation time: 15 minutes
Cooking time: 15 minutes
4 scotch fillet steaks, fat trimmed*
1 clove garlic, finely chopped
Cooking oil spray*
1/3 cup packed flat-leaf parsley leaves
1 tablespoon freshly squeezed lemon juice
¼ teaspoon chilli flakes
Good pinch ground cumin
1 clove garlic
2 teaspoons extra virgin olive oil*
1 tablespoon hot water
2 cups cooked brown rice (3/4 cup before cooking)
To make this meal even healthier use Tick approved ingredients.
* Products available with the Heart Foundation Tick.
1. To make chimichurri, combine parsley, lemon juice, chilli flakes, sugar, cumin and garlic in a processor and pulse until finely minced. With machine running, pour oil and water down the feed tube and whiz until the mixture is well combined. Set aside.
2. Preheat barbecue to moderately high.
3. Rub steaks with garlic. Spray barbecue rack with cooking spray. Cook steaks 4-6 minutes, turning once. Transfer to a plate, cover loosely with foil and stand 5 minutes. Cut into diagonal slices and serve with chimichurri and rice.