Marinated Steak

Marinated Steak Recipe from Stacebuds

Tequila Marinated Steak with Chimichurri

We thank Stacey Orr, from Edinburgh based food blog Stacebuds.com for this tantalising tequila / beef combo recipe. Perfect for dinner parties and even barbeques…try it yourself we know you won’t be disappointed.

Ingredients
Serves 2-3
600g First cut of Sirloin Steak

For The Marinade
Small Handful chopped Parsley
3tbsp Tequila
2tbsp Olive Oil
2 cloves Garlic Chopped
Juice of 1 Lemon
Juice of 1 Lime
1tsp Sea Salt and Black Pepper

For the Chimichurri
1 Red Pepper Chopped
Small Handful of Basil Chopped
Small Handful Coriander Chopped
Small Handful Parsley Chopped
1 onion Chopped
2 Garlic Cloves Chopped
1 tsp Ground Cumin
1tsp Chilli Flakes
2tbsp Red Wine Vinegar
2tbsp Extra Virgin Olive Oil
Sea Salt and Black Pepper

Method
Combine all the marinade ingredients together in a bowl and add the steak. Cover and marinate in the fridge for at least 2 hours.

To make the chimichurri, add all the ingredients into a food processor and pulse until a coarse sauce forms. Cover and set aside in the fridge for 2 hours. If you don’t have a food processor, chop all the ingredients finely and mix well.

Take the steak and chimichurri out of the fridge 1 hour prior to cooking. Pre-heat the oven to 150C/gas mark 2.

When ready to cook, heat a griddle pan over the highest possible heat. This will ensure a charred, smoky flavour on the outer surface of the beef. Make sure the pan is fully hot then take the steak out of the marinade and cook for 3-4 minutes on each side until well coloured (these timings are for a medium rare 600g piece of beef so be sure to adjust timings accordingly). If using one large Steak remember to brown the top and bottom of the steaks as well as the sides.

Transfer to a tray and cook in the oven at 150C / gas mark 2 for 10 minutes for medium/rare. If you like it well done keep in the oven for a further 5 minutes. Be sure to keep an eye on the cooking of the steak as timings will vary depending on the size and shape of the beef.

Remove from the oven and cover with tin foil.

Leave to rest for 10-15 minutes.

Carve your steak to your liking.

Serve with seasonal Vegetables or side salad.

Enjoy!

For step by step images and more info about the inspiration for this recipe please visit Stacebuds.com

Buy your Chateaubriand steak here.

Posted in Recipes.

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