If you like your meat with a spicy kick, you'll love this Chimichurri Steak.
For the Steak:
2 Tomahawk Steaks
1 tbsp Olive Oil
Pinch Salt and Pepper
For the Chimichurri dressing:
75ml Specially Selected Puglian Extra Virgin Olive Oil
2 Pots of Coriander
1 Pot of Flat Leaf Parsley
1 Green Chilli
2 Garlic Cloves
½ Lemon (Juiced)
1 tsp Salt
1 tsp Pepper
Pre-heat the oven to 200°C/Gas Mark 7.
Remove the steaks from the fridge and leave to come up to room temperature.
In a hot griddle pan sear the steaks on all sides.
Place the steaks in the oven to cook for 12 minutes (medium) and then remove and leave to rest.
Roughly chop the chilli, garlic and shallot.
Place in a food processor with all the other chimichurri ingredients and blitz until smooth.
Serve drizzled over the steak.