Coriander Chimichurri Steaks

Substitute cowboy steaks with boneless ribeye steak or fillet on the bone.



    1. To make the coriander chimichurri mix all the ingredients together in a bowl and adjust the seasoning to taste. The roughly chopped herbs add a lovely texture.
    2. Lightly coat the cowboy steaks in olive oil and generously rub with salt and freshly ground black pepper.
    3. Add a knob of butter to a griddle pan, start by rendering the fat on the side of the steak and cook until caramelised.
    4. Turn to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 6 minutes on each side for medium-rare.
    5. Leave the meat to rest for half its cooking time before slicing it off the bone to ensure it is moist, tender and juicy.
    6. Spoon the chimichurri over the steaks and serve alongside grilled vegetables such as leeks, fennel and asparagus and a fresh tomato salad.
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