Beef Steak with Chimichurri

Ingredients

• 2 stalks coriander leaves
• 2 stalks Parsley
• 4 stalks thyme
• 1 stalk sage
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 2 Tomatoes
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 2 tbsp wine vinegar
• 4 tbsp olive oil
• a splash lemon juice
• Sea salt
• 4 ribeye steaks about 180 g each (optional Argentine style)
• black pepper from the grinder

Instructions

1. 1.

   For the chimichurri, rinse coriander, parsley, thyme and sage, shake dry and finely chop the leaves. Set aside a few sage leaves for garnish. Peel and finely dice the onion. Peel and finely mince the garlic. Wash, halve, deseed and finely dice the chili pepper. Wash tomatoes, quarter, seed and cut into small cubes. Crush coriander seeds with peppercorns in a mortar. Mix herbs, onion, garlic, chili, tomatoes, vinegar and 2-3 tbsp oil well, season with lemon juice and salt. Best to refrigerate overnight and let it rest at least 1 hour.

2. 2.

   Rinse steaks, pat dry and brush with remaining oil. In a hot pan brown each side for about 2 minutes. Reduce heat, turn occasionally, cook 4-8 minutes (depending on desired doneness). Finish seasoning with salt and pepper.

3. 3.

   Serve the steaks topped with chimichurri and sage garnish. Offer flatbread on the side as desired.