Gaucho Steak with Chimichurri
Tender ribeye steaks generously seasoned.
Serves
20 mins plus 30 mins marinating
Featuring
Featuring Angus & Oink Gaucho Seasoning
Ingredients
2 ribeye steaks (about 300g each)
1 tbsp olive oil
2 tbsp Angus & Oink Gaucho Seasoning
For the Chimichurri butter:
50g parsley, finely chopped
10g oregano, finely chopped
2 garlic cloves, crushed
15ml red wine vinegar
1 tsp chili flakes
Salt, to taste
200g butter, softened
All ingredients are available to purchase in our Farm Shop
Method
- Rub steaks with oil and Angus and Oink Gaucho seasoning. Let sit for 30 minutes.
- Mix chimichurri ingredients together with the butter and form into a log in parchment paper, chill until needed.
- Grill or sear steaks to your preferred doneness (2-3minutes per side for medium-rare). Rest for 5-10 minutes. The longer they rest, the better!
- Serve the steaks with slices of chimichurri butter and fries.
- You can finish melting the butter on the steaks either under a hot grill or blowtorch!
