Barbequed Steak with Chimichurri Sauce

Add some freshness to your steak with this fragrant Chimichurri sauce. 

Details

Serves: 4
Preparation time: 15 minutes
Cooking time: 12 minutes plus 4-6 minutes resting time

Ingredients

4 x 200 g grass-fed sirloin or scotch fillet steaks
Oil

Chimichurri sauce

3 garlic cloves, peeled
1 jalapeno chilli, chopped
1 very large handful of flat-leaf parsley leaves
1 very large handful of coriander leaves
1 small handful of oregano leaves
100 ml apple cider vinegar
Pinch of ground cumin
150 ml olive oil
Sea salt
Freshly ground black pepper

Method

Method

1. To make the sauce, place the garlic and a little salt in a mortar and crush with the pestle. Add the chilli, parsley, coriander and oregano leaves and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. Set aside until needed.

2. Remove the steaks from the refrigerator at least 15 minutes before cooking so they are at room temperature.

3. Pre-heat barbeque to high. 

4. Coat the steaks with a little oil and season with sea salt and freshly cracked black pepper. Place the meat on the grill and cook on one side for 2 minutes, or until golden, then flip the meat over and cook for another 2 minutes, until golden (medium-rare). 

5. Remove from the heat and place the meat on a tray or plate, covered with aluminum foil. Allow the steaks to rest for 4 – 6 minutes and keep warm. 

6. Once the steaks are rested, re-heat the steaks quickly by placing them back on the grill for 1 minute on each side.

7. To serve, spoon over some chimichurri sauce over steak and serve with some fresh seasonal salad of your choice. 

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Ziegler and Brown

Good Design Award

Turbo Elite receives Good Design Award 2012

The Ziegler & Brown Turbo Barbeque is the recipient of the coveted Good Design Awards, Australia’s oldest and most prestigious award for design and innovation with its origins dating back to 1958. The Awards showcase superior examples of good design across a broad range of industries and design disciplines. There are seven main categories for the awards and 25 sub-categories, representing one of the most diverse range of submissions in the world.

Combining quality stainless steel construction and break through design, the award winning Ziegler & Brown Turbo Elite is in a class of its own. Innovative and technologically advanced, the Turbo features the exclusive Radiant Quartz Technology (RQT) burner system, for powerful and efficient barbequing. The patented RQT burner system for the Turbo range of barbeques has been designed and developed right here in Australia. Complete with an impressive 10 year warranty on the double skin firebox and hood, the Turbo Elite is the ultimate barbeque to take your outdoor dining to new heights.

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Ziegler and Brown

Good Design Selection

Portable Grill 

With its powerful burner and innovative design, the Ziegler & Brown Portable Grill is ideal for inner city balconies, and perfect for picnics, beach trips, camping and caravanning.

The Portable Grill is incredibly versatile thanks to a high-domed roll-back hood – that can cook open or closed – depending on whether you’re preparing a succulent roast for dinner or frying up bacon and eggs for breakfast.

Available in Chili Red and Gunmetal Grey, the little Ziggy offers customers superior quality, exceptional performance and ultimate portability, delivering mouth-watering results every time.

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Red Dot Award 2014

Triple Grill 

The Ziegler & Brown Triple Grill was the proud recipient of The Red Dot Award: Product Design 2014. Big Ziggy beat a field of close to 5000 other entries, from more than 50 countries, to win this prestigious international award.

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