Seared steak sliced and spooned over with a zesty Argentinian parsley, garlic, oregano and vinegar sauce. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 30 minutes.
Prep 15 min Cook 15 min Serves 2 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic3 cloves, minced
🫙Olive Oil1/2 cup
🌶️Dried Oregano1 tsp
🌿Fresh Parsley1 cup, finely chopped
🍗Beef Steak500 g
🫙Red Wine Vinegar2 tbsp
🫙Sea Saltto taste
🌶️Black Pepperto taste
Optional extras
🌶️Red Pepper Flakes1/2 tsp
Instructions
1
Mix parsley, garlic, oregano, vinegar, pepper flakes and olive oil; season and let stand 15 minutes.
2
Season the steak generously and bring to room temperature.
3
Sear in a very hot pan or grill 3–5 minutes per side to your liking.
4
Rest 5 minutes, slice against the grain and spoon over chimichurri.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Rest the steak before slicing so the juices stay in the meat.
