Tender entrecôte with homemade chimichurri

A tender entrecôte pan-fried in butter and olive oil, served with a fresh chimichurri of parsley, garlic and chili pepper. Quick to make and full of flavor.

📝 Ingredients

• One good entrecôte per person
• freshly ground pepper & salt
• butter
• olive oil
• For the chimichurri:
• 100 ml olive oil
• 4 garlic cloves, pressed
• 1 chili pepper, finely chopped (for extra heat leave the seeds in)
• 3 tablespoons red wine vinegar
• 2 tablespoons dried oregano
• 80 g fresh parsley
• salt and pepper

👨‍🍳 Instructions

1. 1Put all the ingredients for the chimichurri into the chopper or food processor and pulse. Not too long! It’s actually nicer if the sauce stays a bit coarse.To cook the meat, heat some olive oil well in a frying pan. Rub the meat on both sides with pepper and salt, sear it on high heat and then lower the heat. Add a knob of butter, let it sit for a moment and then let the meat rest in aluminum foil for a few minutes. Slice the meat and serve with the chimichurri.