Ingredients
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4 Budgee Valley Beef T-Bone steaks
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1 cup flat leaf parsley leaves
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2 tbls oregano leaves
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½ cup coriander leaves
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2-3 cloves garlic
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⅓ cup olive oil
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2 tbls red wine vinegar
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1 tsp dried chilli flakes
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Sea salt
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Ground black pepper
Method
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.