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  • 2 fillet steaks
    about 150g each
  • olive oil

CHIMICHURRI

  • 2 tsp paprika
  • 1 tsp ground cumin
  • 2 cloves garlic
    finely chopped
  • ½ red onion
    finely chopped
  • 2 tbsp red wine vinegar
  • 1 bunch coriander
    chopped

Nutrition:

  • kcal420
  • fat29.6g
  • carbs5.4g
  • fibre0.5g
  • protein33.4g
  • salt0.19g

Method

  • step 1

    Heat a barbecue or chargrill (griddle) pan until hot. Mix the chimichurri ingredients, adding enough olive oil to make the mixture spoonable, and season with salt. Brush the steaks with a little olive oil and season well. Cook the steaks for 2 minutes on each side and then carefully press on top to see how cooked they are. They’ll feel very soft when rare, so keep cooking them if you’d like them medium or well done. Serve the steaks with the chimichurri and salad, chips or potato wedges.

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