We haven’t eaten meat in the past two weeks. For no reason, sometimes it just happens. We are trying to eat less meat and when we do eat meat, we prefer to buy it from our local butcher as the meat is fresher, locally sourced, and in general higher in quality.
My husband is much better than I am to select and buy meat. Sometimes he selects the most random cuts (I discovered skirt steaks thanks to him) and I think he does enjoy the challenge of cooking the perfect steak.
The other day he came back home with a massive fore rib steak (1 kg weight and 6cm high!!!). I did not want to spoil the taste too much with a marinade, so I instead prepared an easy chimichurri sauce. We love chimichurri, we discovered it during our honeymoon in Argentina. The steak-chimichurri combo is simply amazing!
Below I will share how my husband cooked the steak. This is all based on the weight and thickness of our steak, so you might need to adjust this depending on what you have. We like our steaks between medium-rare and medium. While he was looking after the steak, I prepared a very easy chimichurri sauce and you will find the ingredients and step-by-step recipe here below!
Fore Rib Steak with homemade Chimichurri
Ingredients
For the chimichurri sauce
Instructions
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Preheat oven at 180C. Gently massage the meat on each side.
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Heat a grill or frying pan until very hot, then add the steak with the herbs and sear for 4 minutes on each side on medium-high heat. Avoid turning the steak frequently for the best crust result.
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Reduce the heat, season with salt and pepper, and add a knob of butter and cook for a minute, then turn the steak, season with salt and pepper, add the second knob of butter and cook for a further minute. Transfer the steak and herbs into an ovenproof dish, lined with a baking sheet, and place in the preheated oven. Cook for 12/15 minutes for medium-rare/medium.
In the meantime, prepare the chimichurri
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Finely chop the fresh parsley and place it in a bowl. Add all the other ingredients and give it a good stir. Set aside and leave to rest for 10 minutes.
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Once ready, remove from the dish and cover the steak with foil and leave to rest for 6 minutes. Slice it and serve immediately with the chimichurri sauce on the side.
