Beer Braised Beef Steak with chimichurri
2 rump steaks
4 cloves garlic, minced
1 sprig rosemary, leaves chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons mustard (as mild or hot as you like)
100ml/½ cup Hop House 13 beer
sea salt and freshly ground black pepper
For the chimichurri
1 bunch of flat leaf parsley, roughly chopped
4 tbsps fresh mint, chopped
1 tbsp fresh thyme leaves, chopped
1 tbsp honey
2 garlic cloves, crushed
3 anchovy fillets, chopped
2 green fresh chilies, seeded and sliced
50ml/¼ cup olive oil
100ml/½ cup white wine vinegar
1. Start by making the beer marinade. Place all the ingredients in a large bowl and season with Sea salt and freshly ground black pepper, whisk together. Place the 2 rump steaks in the bowl and leave to marinade for 30 minutes.
2. To make the chimichurri, place all the ingredients in a food processor, pulse until roughly chopped and set aside.
3. Preheat a char-grill pan or barbecue over high heat. Once the pan is hot cook the.steaks for three minutes on each side for medium rare. Set aside and allow to rest for a couple of minutes.
4. Thinly slice the steak and spoon over the chimichurri.