Steaks

T-bone with Argentinian Chimichurri

Name: T-bone with Argentinian Chimichurri
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 to 4 people
Ingredients: +-800g T-bone steak; Olive oil; Salt and freshly ground black pepper; Peanut sauce; 1/2 cup coconut milk; 1/4 cup smooth peanut butter; 1 Tbsp fish sauce; 1/2 tsp soya sauce; 1 Tbsp brown sugar; 1/2 tsp garlic cloves, crushed; 1/2 tsp fresh ginger, crushed; 1 Tbsp fresh lime juice; Chimichurri; 1/2 cup olive oil; 2 Tbsp red wine vinegar; 1/2 cup flat-leaf parsley, roughly chopped; 3 garlic cloves, crushed; 1 red chilli, deseeded and finely chopped; 3/4 tsp dried origanum; Salt and pepper to taste

Substitute T-bone steaks with ribeye on the bone.

Method

To make the chimichurri mix all the ingredients together in a bowl and adjust the seasoning to taste. The roughly chopped parsley adds a lovely texture.
Rub the beef in olive oil and season generously with salt and freshly ground black pepper.
Grill the T-bone steaks on a hot fire or griddle pan. Start by rendering the fat on the side of the steak, cook until caramelised and then stand the T-bone upright onto the bone to lightly charr.
Turn to cook on both sides of the steak to your preferred doneness; depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare which is recommended.
Leave the meat to rest for half its cooking time.
Slice the T-bone steak and serve with the chunky chilli chimichurri and sides of your choice. We recommend an avocado salad and charred peppers as accompaniments.