T-Bone Steak with Chimchurri Sauce

T-Bone Steak with Chimchurri Sauce



  • 4 Budgee Valley Beef 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




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

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.

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.

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