Pe­tite ten­der with chimichurri

SERVES 4

Food and Travel (UK) - - Contents -

For the chimichurri

large hand­ful flat-leaf pars­ley leaves large hand­ful co­rian­der leaves small hand­ful oregano leaves 4-5 thyme sprigs (leaves only) 1 mild-to-medium red chilli, roughly chopped

2-3 gar­lic cloves juice of 1 lemon

2tsp kosher salt, or to taste 60ml olive oil, plus ex­tra if needed

For the beef

2 whole (300-400g each) pe­tite ten­der steaks kosher salt cook­ing oil spray

food ther­mome­ter

To make the chimichurri, wash and dry all the herbs, chop roughly, then place in a food pro­ces­sor. Add the chilli, gar­lic cloves, lemon juice and salt. Process un­til ev­ery­thing is com­bined well and the herbs are finely chopped. You want to make sure you do the ma­jor­ity of the blend­ing be­fore the oil goes in. If you process the mix­ture too much when adding the oil, it

may start to emul­sify and make the fi­nal sauce cloudy.

With the mo­tor run­ning on medium speed, driz­zle in some of the olive oil un­til the mix­ture com­bines. Turn the pro­ces­sor off and pour in the re­main­ing oil. Oil should be present on the spoon when you spoon out your chimichurri, so add ad­di­tional oil if it ap­pears too dry. Set aside.

Heat a grill to high. Sea­son the pe­tite ten­der steaks well with salt. Spray the grill grate with oil, then place the meat di­rectly over the coals and cook, turn­ing ev­ery 2 min­utes, un­til it reaches an in­ter­nal tem­per­a­ture of 54C (130F). Trans­fer to a board, cover loosely with foil and rest for 10 min­utes.

After the meat has rested, slice it against the grain into 2cm-thick slices. Serve with the chimichurri spooned on top.

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