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
Man-size T-bone with Jodi-Ann Pearton’s 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
For the chimichurri, place all of the ingredients in a blender. Blend until well combined and smooth, and season with lemon juice, if necessary.
Heat up the salt block over the hottest area of the braai for about 25 minutes until it is smoking hot.
Place T-bone on block, cook until the meat juices are evident on top of the steak and then turn over.
Cook until done to your liking. I prefer medium-rare at 57°C.
Turn T-bone vertically on its side (fat down) on salt block and let it crisp up.
Transfer the steak to a wooden board or serving plate and let it rest for at least 30 seconds before serving.
Combine the seasoning with herbs and extra virgin olive oil in a pestle and mortar and brush over the steak.
Serve with the chimichurri and a great craft beer.