I was rummaging in the fridge the other day and came across a pack of minute steaks I’d bought and apparently forgotten, now seemed like the best time to defrost and throw something quick together. I’m not a huge fan of steak but on occasion I will deal with whatever indigestion it will most certainly give me for a good meal. Ergo I had a steak dinner and it was glorious.
CHIMICHURRI
- A bunch of fresh flat leaf parsley
- 1/2 cup of finest extra virgin olive oil
- 2 tablespoons red wine vinegar
- 5 Cloves of Garlic, finely chopped
- 1/2 scotch bonnet pepper finely chopped
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked sea-salt
- Eyeball pepper
In a bowl, mix together all the ingredients, making sure to coat the parsley leaves in the oil mix thoroughly. I don’t like parsley, it tastes like sweat but it is a key herb for Chimichurri, besides, the seasoning does a good job of masking that sweat-like taste. Don’t ask me how sweat tastes just know it is parsley.
Let the mix sit for about 2 hours if you have the time to allow the flavour properly get to know each other and give the other chance to settle. But a half hour should suffice if you are in a hurry. But I would still go for two hours because the flavours really get going together and it tastes best with enough time. Half an hour is good but two hours is best and in the words of Melania… be best.
MINUTE STEAK
- 2 slabs of minute steaks
- Teaspoon of salt
- Black Pepper
- Beef seasoning
- Olive Oil
- Boullion cube
- French butter
- 2 cloves of finely chopped garlic
Mix the salt, black pepper, beef seasoning and olive oil in a bowl properly, and coat the minute steak in it. Cover and refrigerate to sit for a couple of hours. See why the chimichurri has to sit for two hours? And do note since you have seasoning in the chimichurri, you do not have to over season the steak salt and seasoning is fine. Eyeball the seasoning. Listen, I am not a chef so we eyeball around here.
In a hot griddle, put a nob of butter, soon as it melts toss in the chapped garlic and let it fry but do not let the garlic burn.
Toss in the steaks and fry for exactly one minute on either side.
Plate the steak, slice it as you wish and serve the Chimichurri on top of it, get the oils from the Chimichurri on there too. Eat, immediately whilst hot.
WINE PAIRING: Something delightful and full bodied but not heavy; Croix Canon Saint-Émilion Grand Cru 2018. Granted this is another fucking merlot, (if you know you know) the drying texture of tannins is balanced out by black cherry and plums , chocolate and spices. Perfect accompaniment to this simple meal.