Grilled Beef Steak with Argentine Chimichurri

Ingredients

• 2 cloves garlic
• 1 onion
• 1 bunch parsley
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 bay leaf
• 1 tsp Sweet paprika powder
• 1 tsp chili flakes
• 0.5 tsp Sea Salt
• 0.5 tsp pepper
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• 800 g beef fillet steak (from the hip, ready to cook; 4 pieces of 200 g each)

Instructions

1. 1.

   Peel and finely chop garlic and onion. Wash parsley, shake dry, and finely chop. In a mortar, crush thyme, oregano, bay leaf, paprika powder, chili flakes, salt, and pepper, then mix with oil and vinegar to form a thick paste. Let the chimichurri rest for about 20 minutes.

2. 2.

   Wash the steak, pat dry, brush with chimichurri sauce, and grill over high heat, turning every few minutes, for 5–6 minutes. Slice thinly and serve.