Grilled steak with chimichurri

Prep Time:

10 minutes

Cook Time:

10 minutes

Cooling Time:

–

Servings:

Ingredients

1 Bund bundle of parsley
2 garlic cloves
1 red onion
1 red chilli pepper
6 EL olive oil
3 EL light balsamic vinegar
1/2 TL thyme and oregano
SALDORO ancient salt
Pepper
1 Prise sugar
4 Argentinean beef steaks
Tin foil

Instructions

For the chimichurri, wash the parsley, pat dry it, peel off the leaves and chop it finely.
Peel the garlic and onion and then crush the garlic.
Halve the chilli lengthwise, remove the seeds, wash the pod and dice into small cubes with the onion.
Mix parsley with oil, vinegar, thyme, oregano and garlic.
Season the chimichurri with SALDORO ancient salt, pepper and sugar
Pat the steaks dry, season with salt and cook on the grill from each side for about 3-5 minutes.
Remove steaks from the grill, cover with tin foil and let them rest for 1-2 minutes before serving.
Add the chimichurri to the steaks, season with pepper and sprinkle with SALDORO ancient salt.

Our recommendation:

SALDORO^® Ancient Mill Salt Bag 600 g

SALDORO coarse ancient mill salt with no additives. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The re-sealable stand-up pouch is particularly convenient for refilling salt mills.

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