Man-size T-bone with Jodi-Ann Pearton’s chimichurri

November 10, 2014 (Last Updated: January 11, 2019)

Don’t be intimidated. This man-size T-bone with Jodi-Ann Pearton’s chimichurri is so delicious that you’ll finish it with no problem.

Recipe by Steve Maresch

Print Recipe

Man-size T-bone with Jodi-Ann Pearton’s chimichurri

Serves: 1
Cooking Time: 50 minutes

Ingredients

  • Chimichurri

  • 50g (1½ cups) fresh parsley, chopped
  • 250ml (1 cup) extra virgin olive oil
  • 45ml (3 tbsp) red wine vinegar
  • 60ml (¼ cup) fresh oregano
  • 1 anchovy
  • 10ml (2 tsp) ground cumin
  • 2,5ml (½ tsp) ground coriander
  • 5ml (1 tsp) salt
  • 4 cloves garlic, crushed
  • 2,5ml (½ tsp) fresh chilli, seeded and chopped
  • zest of 1 lemon

  • Himalayan salt block

  • 500g dry-aged Chalmar beef T-Bone, cut and trimmed
  • Himalayan salt, crushed in pestle and mortar
  • freshly ground black pepper, to taste
  • 5ml (1 tsp) fresh thyme
  • 5ml (1 tsp) fresh rosemary
  • 15ml (1 tbsp) extra virgin olive oil

Instructions

1

For the chimichurri, place all of the ingredients in a blender. Blend until well combined and smooth, and season with lemon juice, if necessary.

2

Heat up the salt block over the hottest area of the braai for about 25 minutes until it is smoking hot.

3

Place T-bone on block, cook until the meat juices are evident on top of the steak and then turn over.

4

Cook until done to your liking. I prefer medium-rare at 57°C.

5

Turn T-bone vertically on its side (fat down) on salt block and let it crisp up.

6

Transfer the steak to a wooden board or serving plate and let it rest for at least 30 seconds before serving.

7

Combine the seasoning with herbs and extra virgin olive oil in a pestle and mortar and brush over the steak.

8

Serve with the chimichurri and a great craft beer.

 

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November 10, 2014 (Last Updated: January 11, 2019) By
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