T Bone Steak With Fresh Chimichurri & Hand Cut Chips
Published 1st January, 2019
Cuisine: Argentinian / Australian Serves: 4
Preparation: 30 Mins Cooking: 10 Mins
Ingredients
- 4 MSA-graded, Barossa Fine Foods T-bone steaks
- 1 cup flat-leaf parsley leaves
- 2 tbsp oregano leaves
- ½ cup coriander leaves
- 2-3 garlic cloves
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried chilli flakes
- Sea salt
- Ground black pepper
- 2 large potatoes
- Oil, for deep frying
Method
Chimichurri Sauce
- In a small food processor, place the garlic, parsley, oregano, and coriander leaves. Pulse until all herbs are finely chopped.
- Stir through the olive oil and red wine vinegar. Taste and season with sea salt and ground black pepper.
Hand Cut Chips & T-Bone Steaks
- Preheat the deep fryer to 190°C or a pot of oil on the stove. Finely slice the potatoes with a mandolin or knife, pat dry, and deep fry in small batches until golden and crisp. Season with sea salt.
- Drizzle the steaks with olive oil, season with sea salt and ground black pepper, then cook on a preheated BBQ or griddle plate until your desired degree of doneness is reached. Allow to rest for 5 minutes before serving with the chimichurri and hand-cut chips.
where to fine us
- Find Barossa Fine Foods T-bone steaks at your local Barossa Fine Foods retail store in South Australia.