Picanha Steaks With Chimichurri
Beef
This fresh and spicy dish combines the rich, butteriness of Picanha steaks with the zesty zing of lime to create a lip-smacking combination you won't just eat once.
Ingredients
- 2 Picanha Steaks
- 1 Lime (juice & zest)
- 20g Coriander
- 20g Parsley
- ½ Small White Onion
- 1 Red Chilli
- Salt
- Olive Oil
Directions
- Place your steaks on a plate to allow them to come to room temperature.
- Finely chop the coriander, parsley, red chilli and white onion then mix with the lime juice and zest, a large pinch of salt and enough olive oil to blind everything together. Set aside.
- Finely chop the coriander, parsley, red chilli and white onion then mix with the lime juice and zest, a large pinch of salt and enough olive oil to blind everything together. Set aside.
- Rest the steaks for 5 minutes then slice thinly. Season with salt then spoon your chimichurri over the steaks. Serve with a crisp salad and enjoy!
