Grilling up some steaks, need a delicious sauce to accompany it that offers a little “wow” factor for your friends/family? Well, look no further than this EPIC tomato chimichurri I have prepared for some perfectly cooked grilled striploins!
sponsored by Mollydooker Wines, Mclaren Vale
Why I LOVE This Recipe
Living in Australia, I spend many days/evenings cranking up my BBQ and grilling anything from veggies to chicken or steak. I’m always on the hunt for new dishes I can easily prepare that will impress Mrs AnotherFoodBlogger and this is one that nailed the brief!
- simple to make
- easy-to-follow instructions
- can be prepared in advance
- looks damn sexy – and we all know we eat with our eyes!
- can be prepared in large quantities for parties
- it tastes EPIC!
Now, if that’s not enough reasons then I dunno what is 😉
The Dish!
Here are a few tips, tricks, pics and things to help you. The recipe itself, in my opinion, is pretty straightforward to follow but I’d obviously say that seeing as I wrote it 😉 If you have any questions, ALWAYS reach out, but hopefully, this will help you too.
- Always start by pouring a glass of wine. I can’t stress enough how this will help make cooking dinner easier 😉
- Get all your ingredients ready. This helps you feel more organised and no rushing around at the last minute
- Season your steak – you can add flakey salt to finish but there is no substitute to directly seasoning the meat correctly! Remove it from the fridge 20-30mins prior to cooking (where possible) and add a generous amount of salt
- Hard sear! DON’T touch the steak, play with your meat or poke it either. Once you add it to the grill, don’t touch it for 2-3mins so you get a nice char on the steak
- Rest it, this is SO important. Rest your steak for 3+ mins before slicing. This allows the juices to redistribute so you have a tender, juicy steak
- The tomato chimichurri can be made in advance, so feel free to roast those tomatoes ahead of time to take the last-minute pressure off. The same can be done with the fries if making them too
Mollydooker “Enchanted Path” Wine
It’s no secret that I’m partial to a Mollydooker wine from time to time and the Enchanted Path, Shiraz Cabernet blend was absolutely cracking with my delicious striploin and tomato chimichurri recipe!
For those of you not familiar with Mollydooker, they are based in McLaren Vale and are a family-owned and operated vineyard. They make bold but fruit-forward wines, and they make them well! In fact, I am yet to discover one I haven’t enjoyed. The Enchanted Path is a blend of two quintessential varieties here in Australia. The flavours jump out of the glass at you – wild berries, licorice, plums along with a little cocoa too. There is great length and nicely balanced acidity too. It benefits from a little air, so, why not give the old Dooker Shake a go and you won’t regret it!
Alternate Steak Recipes
Inspired by my grilled striploin and tomato chimichurri dish and need more steak dishes in your life? Check out these other beauties (and more) you will find on my site!
Servings: 4 people
Calories: 650kcal
Prevent your screen from going dark
Ingredients
- 4 Striploin steaks approx 250g each
- oil
- salt
Tomato Chimichurri
- 300 g baby tomatoes
- 1 handful coriander
- 1 spring onion
- 1 jalapeno
- 1 tsp lime juice
- 1 pinch chilli flakes
- 4 tbsp oil
- 1 clove garlic
- 1 tsp red wine vinegar
- salt
Fries
- 4 large russet potatoes
- 1 tbsp chopped rosemary optional
- Flakey salf
Essential Tools
-
Chef Knives
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Chopping board
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mini food processor
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BBQ or grill pan
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Large saucepan – for fries
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Baking tray – for tomatoes
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measuring/weighing utensils
Instructions
Tomato Chimichurri
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Roast the tomatoes w/ garlic, salt, chilli flakes and 2 tbsp oil @ 190c for 20-25mins, allow to cool for a few minutes
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Blitz all the remaining ingredients w/ 2 tbsp oil and place in a mixing bowl
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Mix the tomato and blended mixture together, mashing the tomatoes as you go
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Set aside
Fries (make while tomatoes are in the oven)
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Wash the potatoes and slice into matchsticks using a mandolin and place in iced water *see tips*
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Heat oil to 180c and fry the chips in batches – dry each batch of chips before frying, I use a salad ricer but you can also use paper towels
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Mix chopped rosemary and salt together if using and sprinkle cooked fries with salt
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Repeat until all are cooked
Striploin
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Remove steak from the fridge 20-30mins prior to cooking and season generously
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Grill on your BBQ @ 200c for 2 mins per side or until internal temperature is 48-52c for medium rare
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Remove and allow to rest for 3-4 mins before slicing
Notes
Tips/Tricks
- allow the steak to come to room temperature before cooking – this will ensure an even cook throughout •
- ALWAYS rest your steak before slicing
- tomato chimichurri can be made in advance if using for a dinner party – store in the fridge until ready to use
- you can prepare the fries in advance – just best to fry them before serving
- placing the potatoes in cold water helps remove the starch and makes them crispier
Nutrition
Calories: 650kcal | Carbohydrates: 4g | Protein: 47g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 127mg | Potassium: 899mg | Fiber: 1g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 4mg