BEER BRAISED BEEF STEAK with chimichurri

Beer Braised Beef Steak with chimichurri

Beef Steak with chimichurri1.jpg

Serves 2 



2 rump steaks 

Beer marinade 

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.