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Beef with Chimichurri

A Piece of Argentina

4 Persons
over 1 hour
That's how it's done
This is How the Preparation Works
Times for this Recipe

Preparation Time: 95 Minutes

Ingredients for 4 Persons

1 tsp Raw Cane Sugar
1 tbsp. Chopped Fresh Thyme Leaves
1/2 tsp. Hela Delicates Mustard
1/4 tsp. Garlic Salt
1/4 tsp. Hela Ground Hot Paprika
Salt, Hela Graound Black Pepper
1 Piece of Beef Thin (about 700 g)
Oil for Coating

 

For the Chimichurri:
6 tbsp. Olive Oil
1 1/2 tbsp. Red Wine Vinegar
1 tbsp. Lemon Juice
3 Stems Flat Parsley, Coarse chopped
2 tbsp. Roughly Chopped Coriander green
1 tablespoon roughly chopped Oregano leaves
2 Cloves Garlic, chopped
1 tsp. Hela Chili Flakes

 

Preparation
  1. Grind sugar, thyme, mustard, garlic salt, paprika powder, salt and pepper into a fine powder in a cake machine.
  2. Place the meat on a piece of cling film and rub all around with the seasoning mixture. Wrap firmly in the foil and place in the refrigerator for at least 1 hour.
  3. For the chimichurri put all ingredients in a serving bowl and mix carefully. Covered with cling film, chill for at least 1 hour to allow the flavours to unfold.
  4. Remove the meat and sauce from the fridge and let it take room temperature.
  5. Heat the grill to the highest temperature. Brush the meat with some oil and grill for the desired time: 4-6 minutes on each side for ≫rare≪,6-8 minutes for "medium" and 8-10 minutes for "well done".
  6. Remove the meat from the grill, wrap loosely in aluminium foil and leave to rest for at least 10 minutes. Cut into thick slices and serve with the chimichurri.
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