When I was working at Travers Smith, one of my chef’s signature dish was Peter Gordon’s Beef Pesto. This is an amazing recipe indeed and very easy. Not a last minute one though as you have to marinate the beef up to 1 week!
You can serve that beef with Pesto for example but I tried it with a Chimichurri sauce and it was really great as well.
The Chimichurri sauce is usually served on the side of the grilled beef in Argentina and everybody has its own recipe as we all have our own way to prepare the French Dressing or Mayonnaise in France.
Mine is very straightforward and a little spicy. Have fun and use that recipe as a base for your own Chimichurri.
Ingredients for the Beef Marinade – 6-8 persons:
- 1 piece of mid beef fillet, about 1,2 kg
- 500ml of tamari (soy sauce)
- 250ml of Cider Vinegar
- 1 red chilli (not too hot)
- 6 cloves of garlic
Puree all the ingredients of the marinade in a blender and pour on top of the trimmed beef.
Cover with cling film and turn every 12 hours for at least 2 days.
Cut into 6-8 pieces and grill 3-4 minutes on each side or longer if you like your beef medium to well-done.
Once the beef is cooked, serve the whole piece along with Chimichurri and the side of your choice or thinly slice it and serve it hot or cold with Chimichurri sauce on the side.
Ingredients for the Chimichurri
- 1 onion
- 4 garlic cloves
- 1 generous bunch of cilantro
- 6 tbsp of olive oil
- 3 tbsp of red wine vinegar
- 1 red chilli
- 1 green chilli
In a blender, pour all the ingredients and only half of the olive oil.
Process and gradually add the rest of the oil until you reach the consistency you want.
Taste and adjust the seasoning.
You can add lemon or lime juice to adjust the consistency and taste.