Tender Beef with Zesty Chimichurri

How to make Tender Beef with Zesty Chimichurri

Prep Time: 5 minutes        |        Cook Time: 25 - 35 minutes        |        Serves: 6 - 8

Ingredients

• 500g Jindurra Station beef eye fillet, tail preferred
• 100ml Pure Vita vegetable oil
• ½ tsp Stonemill paprika
• ½ tsp Stonemill dried chilli flakes
• 1 cup parsley leaves, tightly packed
• ½ cup coriander leaves, tightly packed
• 4 garlic cloves
• ½ cup The Olive Tree olive oil
  
• ¼ cup lime juice
• Salt and pepper, to taste
• Fresh chilli, finely sliced, plus a few coriander leaves, to garnish

Method

1. Preheat oven to 200°C (180°C fan-forced).
2. Pat the meat dry with paper towel. Rub the vegetable oil over the beef fillet.
3. In a pan, on medium-high heat, sear beef fillet on each side for 3-5 minutes.
4. On a baking tray, add the seared beef and roast for 10-12 minutes.
5. Take out of oven and rest for 10 minutes.
6. Meanwhile make the chimichurri sauce. In a food processor, add parsley, coriander, chilli, garlic, paprika, olive oil, lime juice, salt and pepper. Blend until combined.
7. Pour a large spoonful of the chimichurri sauce over the top of each steak.

Option: Cook 15-20 minutes for medium or 25-30 minutes for well done.