Rib Eye Steak with Chimichurri, Flat breads, Tomato and Onion salad.

Chimichurri is best described as a South American pesto and has been an Argentinian staple for generations. It's a blend of parsley, coriander, oregano, garlic, chilli and red wine vinegar. It's deep herby flavour has a kick of chilli and a tang from the red wine vinegar. It's best known as a sauce to go with grilled meats, but it's also amazing added to potato salads, with garlic bread, mixed with mayo as a dip, used as a salsa for tacos, as a seasoning for meatballs, with grilled prawns, the list is almost endless.

To showcase Karimix Chimichurri we couldn't resist the thought of seared beef steaks with the juices soaking into the delicious sourdough flat bread.

Serves 2
1 or 2 Steaks, depending on how hungry you are (rib-eye, rump, sirloin - your choice)

1 x Sourdough Pizza Base

125g Cherry Tomatoes, halved
1 x Red Onion, finely sliced

Extra Virgin Olive Oil
Salt & Pepper
100ml Karimix Chimichurri Sauce

1. Remove your steaks (an hour before you cook is great) from the fridge and season with salt and pepper.
2. Pre-heat your oven to 250°C (or as hot as it will go!)
3. Combine the sliced tomatoes and red onion in a bowl and season with salt. Drizzle over 3 or 4tbsps of extra virgin olive oil and leave on the side. After 10 minutes you will end up with something that looks like a tomato and onion flavoured oil.
4. Heat up your pan until it's smoking hot.
5. Sear the steaks in the hot pan until cooked to your preference.
6. Drizzle olive oil all over the pizza base and massage it evenly across the bread, sprinkle with sea salt.
8. Place the pizza base in the hot oven and cook for 3-4 minutes, until golden.
9. Once the steaks are cooked, remove from the pan and leave to rest for 3-4 minutes
10. Remove the pizza base from the oven, cut into wedges and arrange on your serving plates. Scatter the tomato and onion salad, with all the oil and juices across the bread.
11. Carve the steaks into strips, pour all the resting juices over the bread and tomatoes and lay the meat across.
12. Drizzle with Karimix Chimichurri Sauce, a little more extra virgin olive oil and eat with a salad on the side.

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