T Bone Steak With Fresh Chimichurri & Hand Cut Chips

Published 1st January, 2019

Cuisine: Argentinian / Australian   Serves: 4

Preparation: 30 Mins   Cooking: 10 Mins


  • 4 MSA Graded, Barossa Fine Foods T-Bone Steaks
  • 1 Cup Flat leaf parsley leaves
  • 2 tbls Oregano leaves
  • ½ Cup coriander leaves
  • 2-3 Cloves garlic
  • ⅓ Cup Olive Oil
  • 2 tbls Red Wine Vinegar
  • 1 tsp Dried Chilli Flakes
  • Sea Salt
  • Ground black pepper
  • 2 Large Potatoes
  • Oil, for deep frying


Chimichurri Sauce

  1. In a small food processor place the garlic, parsley, oregano & coriander leaves, pulse until all herbs are finely chopped.
  2. Stir through the olive oil & red wine vinegar, taste and season with the sea salt and ground black pepper.

Hand Cut Chips & T-Bone Steaks

  1. Preheat the deep fryer to 190℃ or a pot of oil on the stove. Finely slice the potatoes with a mandolin or knife, pat dry & deep fry in small batches until golden and crisp, season with sea salt.
  2. Drizzle the steaks with olive oil, season with sea salt & ground black pepper, cook on a preheated BBQ or griddle plate, cook until desired degree of doneness is reached. Allow to rest for 5 minutes before serving with the Chimichurri & hand cut chips.