Chimi Churri Steak

By Sunday, March 24, 2013

This week's Masterchef Australia had the most delicious looking steak recipe which I had to try out! James Privett, Head Chef at Sydney's The Cut Steakhouse, showed the contestants how to make a Chimi Churri marinade, which is an Argentinian sauce.The pepper and herbs gives the steak a very fresh taste, and the vinegar, lemon and oil makes it deliciously tender. It takes 4 hours to marinade, but this is absolutely worth it in order to make the steak very tender. 

You will need:

25 g flat leaf parsley 
4tsp oregano
1/2 red pepper, finely diced
8 garlic cloves, finely diced
200ml sherry vinegar
150ml extra virgin olive oil
2 tbsp paprika
juice of 1 lemon
Sirloin steak

Begin by making the marinade. Chop the parsley and oregano and place in a bowl with the pepper and garlic. Add the vinegar, oil and paprika and season well. Place the steaks in a large resealable bag and pour the marinade over. By putting the steaks in a resealable bag rather than a dish, it allows the marinade to be evenly distributed around the meat. Leave in the fridge for at least 4 hours, and turn the bag every hour to ensure the marinade covers all of the meat. 

After 4 hours, remove the bag from the fridge and leave for half an hour so the meat can reach room temperature. Then, brush your griddle with olive oil and heat on the highest possible heat.

Place your hand close above the griddle to ensure it is hot enough. Remove a steak from the marinade and dab dry with kitchen paper then place on the griddle. Push the steak into the pan for a few seconds. I cook mine to be medium - rare, so give them 2 minutes on each side. 

Once they have cooked, remove from the heat and leave to rest for 5-10 minutes on a wire rack. Cover loosely with foil to conserve heat. Allowing the meat to rest is very important, as it allows the blood to run off the meat and also leaves the steak to cook further. 

After the steak has had time to rest, serve with your desired condiments. Enjoy! 

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