AUSTRALIAN WAGYU STRIPLOIN STEAK (SIRLOIN, MS 5, 250G|350G, ~2CM|2.5CM THICKNESS)
Preparation Time: 10 mins / Cook Time: 10 mins / Serving: 2
2 x AUSTRALIAN WAGYU STRIPLOIN STEAK (SIRLOIN, MS 5, 250G|350G, ~2CM|2.5CM THICKNESS)
2 cloves Garlic
1 bunch Flat leaf parsley
1/2 bunch Coriander
1 tsp Dried chilli flakes
1 tbsp Red wine vinegar
1/2 tsp Dried oregano
4 tbsp Extra virgin olive oil
1. First make the chimichurri sauce. Finely chop the garlic and herbs, either by hand or in a food processor, then place in a bowl. Add the oregano, chilli flakes & vinegar then stir to combine. Slowly drizzle in the 4 tbsp olive oil, stirring as you go. Stop when you reach a loose, sauce-like texture. Season with salt & pepper to taste then cover & put to one side until you are ready to serve.
2. Set a large, heavy-based frying pan over a high heat & leave until searing hot. Meanwhile season the steaks generously with salt & pepper on both sides & drizzle with a light coating of olive oil. When the pan has come to temperature pop the steaks in and cook to your liking. With a two centimeter thick steak, a couple of minutes a side should be just right for a medium-rare result. Rest the steaks for at least half the time they cooked for before serving with the chimichurri & a hunk of crusty bread or French fries to mop up the delicious juices.
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