What many South Africans have been waiting for to finally some meat on a braai. This steak recipe from sister publication All4Women has a local twist, roosterkoekies.
4 x 200g Rib Eye or Rump Steaks/\r\n/
1 Tbsp Willow Creek Olive oil
For the Chimichurri:/\r\n/
¼ cup fresh flat-leaf parsley, quite tightly packed (roughly chopped)/\r\n/
¼ cup fresh mint, quite tightly packed (roughly chopped)/\r\n/
2 cloves garlic, roughly chopped/\r\n/
1 tsp lemon zest/\r\n/
1 fresh red chilli, deseeded and roughly chopped/\r\n/
2 Tbsp lemon juice/\r\n/
¼ cup Willow Creek Olive oil (3-4 Tbsp)/\r\n/
Pinch of salt/\r\n/
Pinch of sugar or healthy natural sweetener, to taste if necessary
Make the chimichurri first:/\r\n/
On a large chopping board, finely chop the parsley, mint and garlic. Transfer to a bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary.
Meanwhile, season the steaks, add a drizzle of olive oil and cook for 4-5 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before slicing thinly and serving immediately with the chimichurri and braai roosterkoekies.
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