Picanha Steaks With Chimichurri by Eversfield Organic
What You Need:
- 2 Picanha Steaks
- 1 Lime (juice & zest)
- 20g Coriander
- 20g Parsley
- ½ Small White Onion
- 1 Red Chilli
- Olive Oil
What You Do:
- 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.
- Pop your griddle, skillet or frying pan on the stove and turn on to a high heat. Pat the steaks dry. When hot, place the steaks in the pan, fat side down to render the fat, for 2 minutes. Then cook each side for 2 – 3 minutes.
- 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!
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