Ribeye steak + chimichurri = the perfect combination 💚
With big-hitting flavours (fresh parsley, coriander, garlic, green and red chilli, and lemon zest) in our Pesto Princess Chimichurri Sauce, you don’t need anything other than a crunchy green salad to make this a weekend braai to remember.
You will need
200–300g thick-cut mature steak per person (we like using ribeye or sirloin steak)
For the marinade (inspired by Caro Alberts’ show Koskaskenades):
1⁄4 cup olive oil
1⁄4 cup balsamic vinegar
1⁄4 cup soy sauce
2 cloves garlic, minced
1 or 2 sprigs fresh herbs of choice, we used rosemary but thyme works
well too
Pinch of salt and pepper to taste
For the salad:
Zest from one lemon
25ml white balsamic vinegar
50ml olive oil
Pinch of salt and pepper to taste
1 clove Garlic, finely grated
2 Tbsp Parmesan cheese, finely grated
150g crunchy lettuce of your choice
1⁄2 ripe avocado
Seeds (optional)
To serve:
Pesto Princess Chimichurri Sauce
How to
1. To make the salad, whisk together all of the dressing ingredients. Roughly chop the lettuce and add to the dressing, tossing to coat. Then add the avocado and seeds.
2. Combine the marinade ingredients and pour over the steaks. Cover and leave for one hour (up to overnight).
TOP TIP: Bring the steaks to room temperature by removing them from the fridge half an hour before you plan to braai them.
3. Place the steaks on the braai (we used the Everdure CUBE™ portable braai) over high heat coals. Cook each side for 3–4 minutes. Remove and rest for 10 minutes, uncovered, before slicing and serving with a crunchy green salad.
