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Churrasco wagyu beef with chimichurri sauce

Pete Evans: My Table
Churrasco wagyu beef with chimichurri sauce

Serving size: Serves 4
Cuisine type: South American
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef

Churrasco wagyu beef with chimichurri sauce
INGREDIENTS

1 large handful of flat-leaf parsley leaves
½ cup olive oil
4 tablespoons red wine vinegar
1 small handful coriander leaves
2 cloves garlic
3/4 teaspoon dried red chilli flakes
½ teaspoon ground cumin
½ teaspoon salt
1kg side of sirloin or fillet of wagyu beef
smoked tomato salsa (see recipe below)
METHOD

To make chimichurri sauce, blend parsley, olive oil, vinegar, coriander, garlic, chilli, cumin and salt in a food processor. Pour over the beef, keeping about half a cupful of sauce to serve with the beef later. Marinate for 1 to 2 days, if you have time (or for as long as possible).

Take the beef out of the marinade and place on a rotisserie. Cook over an open flame for about 15 to 25 minutes, depending on how hot the flames are and how thick the meat is. Allow the meat to rest for 10 minutes before slicing.

Slice the beef and spoon the over chimichurri sauce. Serve with smoked tomato salsa.

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Tip: Try "lamb & potato" or "Low GI"
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