Barbecue Beef with Chimmichurri Salsa
Over a year ago
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Ingredients
- 1.5 tbsp. Spanish paprika
- 1 tbsp. chopped parsley
- 1 tbsp. chopped oregano
- olive oil
- 1 tbsp. crushed pink peppercorns
- 1.5 tbsp red wine vinegar
- 3 garlic cloves
- 1 onion
- 1 of each green yellow red peppers
- 1 tbsp. guajillo dry pepper powder
- 2 x 200g beef fillet
- 2 small sprigs of thyme
- 1 garlic clove
- olive oil
- 1 slice chopped serrano ham
- 100g cooked pinto beans
- 1 tomato
Accompaniment
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Description
A wonderful meal, full of taste.
Method
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1
Note - the first half of the ingredients are for the sauce (up to and including the 3 garlic cloves).
1. For 15 minutes, gently fry the peppers, onion, thyme and crushed garlic in a little bit of olive oil. Aside, seperately, fry the ham, tomatoes and beans in a little bit of olive oil. Season it, then mix the peppers and beans together.
2. With the salt, pepper and the guajillo pepper powder, season the beef. Char-grill/barbacue each side. 4 minutes = rare, 5 minutes = medium.
3. Leave it to rest for 10 minutes and create the salsa. For the salsa, whizz the garlic, paprika, vinegar, pink peppercorns, herbs, 3 tbsp olive oil and some salt.
4. Place some of the bean mixture in the middle of each plate, top with the beef and serve with the salsa.
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