Grilled T Bone Steaks With Chimichurri

Impress your family with this tasty grilled T-bone steak recipe served with chimichurri, roasted carrots, smashed potatoes and snow peas.

The ingredient of Grilled T Bone Steaks With Chimichurri

• 1 tablespoon fresh thyme leaves
• 1 4 cup fresh coriander leaves
• 1 4 cup fresh flat leaf parsley leaves
• 1 2 tablespoon fresh oregano leaves
• 1 teaspoon dried red chilli flakes
• 1 lemon zest
• 2 tablespoon coles red wine vinegar
• 1 4 cup coles olive oil plus extra to drizzle on steaks
• salt and freshly ground black pepper to season
• 1 teaspoon dried oregano
• 4 beef t bone steaks
• 12 baby potatoes about 1kg total
• 4 tablespoons coles olive oil
• salted water
• 2 sprigs rosemary
• 2 tablespoons coles olive oil
• 2 sprigs thyme broken into smaller pieces
• salt pepper
• 600g baby carrots ends trimmed if larger split into halves lengthwise
• 1 shallot sliced into thin rings
• 1 3 cup coles honey
• 1 tablespoon butter
• 1 shallot chopped fine
• 2 cloves garlic chopped fine
• 300g snow peas or sugar snap peas ends trimmed fibre removed
• 3 cloves garlic peeled

The Instruction of grilled t bone steaks with chimichurri

• to make the chimichurri sauce mash garlic in a mortar pestle or food processor
• add the coriander parsley thyme and oregano and continue mashing until the herbs are coarsely ground
• mash in the red chilli flakes then the lemon zest and vinegar
• slowly drizzle in the oil while mixing
• season the chimichurri sauce to taste with salt and pepper
• to make the potatoes bring a large pot of salted water to a boil over high heat
• add the potatoes and cook for 18 to 20 minutes or until just tender and a skewer can be inserted into the centre of the potatoes without resistance
• strain the potatoes and set aside to cool
• when cool enough to handle smash potatoes with the heel of your hand or small saucepan until the skin breaks and the potato is a bit flattened but not mashed
• place 1 tablespoon oil in a large sautu00e9 pan over medium heat
• add the potatoes and rosemary and cook in batches browning well on both sides adding more oil as needed
• season the potatoes to taste with salt and pepper
• to make the carrots preheat oven to 200u00b0c
• toss carrots with oil and thyme season with salt and pepper
• place on baking tray in single layer and cook in oven until slightly caramelised approx 10 minutes
• remove from oven and sprinkle shallots over carrots drizzle with honey and toss to coat place back in oven and cook a further 10 minutes or until golden brown and tender
• to make the peas place butter in a large sautu00e9 pan over medium heat
• add the shallots and cook until soft approx 2 minutes
• add garlic and peas and cook until peas are tender
• season with salt and pepper
• to grill the steaks prepare the barbecue for medium high heat or preheat an indoor grill pan over high heat
• sprinkle the steaks with oregano salt and pepper and drizzle with oil
• lay the steaks on the grill and cook to desired liking about 4 minutes on each side undisturbed for medium rare liking
• transfer the steaks to plates and rest for 4 minutes
• spoon the chimichurri over and around the steaks and serve with vegetables

Nutritions of Grilled T Bone Steaks With Chimichurri

calories: 1206 95 calories
calories: 63 3 grams fat
calories: 15 6 grams saturated fat
calories: 85 9 grams carbohydrates
calories: 36 8 grams sugar
calories: n a
calories: 77 2 grams protein
calories: 140 milligrams cholesterol
calories: 615 milligrams sodium
calories: https schema org
calories: nutritioninformation