Beef Steak with Sauce

Ingredients

• 2 stalks coriander leaves
• 2 stalks Parsley
• 4 stalks thyme
• 1 onion
• 2 Garlic cloves
• 2 chili peppers
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 2 tbsp wine vinegar
• 4 tbsp olive oil
• spritz lemon juice
• Sea salt
• 800 g beef filet (pre‑trimmed)

Instructions

1. 1.

   For the chimichurri, rinse the coriander, parsley and thyme, shake dry and finely chop the leaves. Peel and finely dice the onion. Peel and finely mince the garlic. Wash, halve and finely chop the chili peppers. Crush the coriander seeds with the peppercorns in a mortar. Mix the herbs, onion, garlic, chili, vinegar and 2–3 tbsp oil well, then season with lemon juice and salt. Best to refrigerate overnight and let it rest for at least one hour.

2. 2.

   Rinse the filet, pat dry and cut into eight slices. Brush with remaining oil and grill over high heat, turning occasionally, for 4–10 minutes (depending on desired doneness).

3. 3.

   Plate the steak, generously spoon chimichurri over it and serve.