We were lucky enough to spend some time at Locavore Studio recently. Over the next few weeks we're going to share some of the fabulous and delicious recipes we were lucky enough to cook - and eat! - whilst there. Our trip there was done on the same day we had visited the Yarra Valley Regional Food Group Farmers Market so all our produce was from the region. Lucky us!!

 

 

Dry Aged Steak with Chimichurri Salsa

Serves 8

Ingredients:

1 cup firmly packed fresh continental parsley leaves - chopped

1 cup firmly packed fresh coriander sprigs - chopped

1 garlic clove - crushed 125ml (1/2 cup) extra virgin olive oil

1 1/2 tablespoons red wine vinegar

Pinch of dried red chilli flakes

8 pieces of dry aged Scotch fillet

Method

For the ChimmiChurri combine the parsley, coriander, garlic, oil, vinegar and chilli flakes in a small bowl.

 

 

Have oven at 180 degrees. Pace chargrill pan on stove top to get smoking hot. Massage Olive oil into your pieces of steak and place on the grill for 1 minute - or until grill marks are ingrained. Turn over and repeat.

 

 

Place in oven for 6-7 minutes for a medium rare steak. Take out and serve topped with ChimmiChurri salsa.