Place all the ingredients for the marinade (except the steaks) in a shallow dish or zip lock bag. Mix through. Place in the fridge overnight.
Before cooking the steaks, prepare the chimichurri. Place all the chimichurri ingredients in a mini blender.
Blend briefly so that the texture isn't too fine. Keep aside.
When ready to cook, remove the steaks from the marinade.
Drain off as much of the marinade as possible.
Heat a griddle pan to smoking point. Grill the steaks for 3 minutes on each side for a rare steak and 4 minutes on each side for medium-rare.
Note this will also depend on the thickness of your steak.
Once cooked, remove from the pan and rest for 5 minutes. Serve with chimichurri and straw fries.
Make the lemon salt by finely chopping the lemon zest or use a microplane to grate the rind from the lemon.
Add the lemon to the salt and mix well. Keep aside. Place in a container to use in future.
Heat 500 ml of oil in a pot and bring to a deep-frying temperature.
Pat the julienne strips dry with paper towels to remove excess starch.
Cook potatoes in batches until golden brown and crispy.
Add the rosemary for the last 30 seconds of each batch.
Remove from the pot with a slotted spoon and place on a paper towel to dry.
Serve with steak and sprinkled with lemon salt.
Ingredients
Directions
Place all the ingredients for the marinade (except the steaks) in a shallow dish or zip lock bag. Mix through. Place in the fridge overnight.
Before cooking the steaks, prepare the chimichurri. Place all the chimichurri ingredients in a mini blender.
Blend briefly so that the texture isn't too fine. Keep aside.
When ready to cook, remove the steaks from the marinade.
Drain off as much of the marinade as possible.
Heat a griddle pan to smoking point. Grill the steaks for 3 minutes on each side for a rare steak and 4 minutes on each side for medium-rare.
Note this will also depend on the thickness of your steak.
Once cooked, remove from the pan and rest for 5 minutes. Serve with chimichurri and straw fries.
Make the lemon salt by finely chopping the lemon zest or use a microplane to grate the rind from the lemon.
Add the lemon to the salt and mix well. Keep aside. Place in a container to use in future.
Heat 500 ml of oil in a pot and bring to a deep-frying temperature.
Pat the julienne strips dry with paper towels to remove excess starch.
Cook potatoes in batches until golden brown and crispy.
Add the rosemary for the last 30 seconds of each batch.
Remove from the pot with a slotted spoon and place on a paper towel to dry.
Serve with steak and sprinkled with lemon salt.