Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
2
Chimichurri
- 1/2 bunch continental parsley, finely chopped
- 1 clove garlic, crushed
- 1/2 small red onion, finely diced
- 1/2teaspoons chilli flakes
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 320grams Woolworths thick cut beef eye fillet steak
- 1tablespoons extra virgin olive oil
- 130grams Woolworths roasted capsicum strips, oil reserved
- 1/2 small red onion, thinly sliced
- 1/2 bunch continental parsley, leaves picked
Description
The mouth-watering combination of tender, juicy beef eye fillets paired with homemade chimichurri will impress anyone.
Method
Step 1 of 4
To make the chimichurri, combine ingredients in a small bowl. Set aside for 15 minutes.
Step 2 of 4
Heat a chargrill pan or frying pan over high heat. Pat steaks dry with paper towel, then rub with oil on both sides. Season with freshly cracked black pepper. Cook steaks for 4 minutes each side for medium-rare (add another 2 minutes for medium) or until cooked to your liking. Transfer to a board, loosely cover with foil and rest for 5 minutes.
Step 3 of 4
Meanwhile, combine capsicum and 2 tbs reserved oil in a bowl. Add onion and parsley and toss to combine.
Step 4 of 4
Slice steak and serve with chimichurri and capsicum salad.
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