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Black Angus Rib Fillet Steaks with Chimichurri Sauce and Wedges

Prep Time:

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Cook Time:

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Serves:

4 Servings

Ingredients

4 x 250g Mick's Meat Black Angus Rib Fillet Steaks
900g pkt frozen potato wedges
1/2 cup (125ml) extra virgin olive oil
1 tbsp smoked paprika
2/3 cup chopped flat-leaf parsley
1/3 cup chopped oregano
1 garlic clove, finely chopped
1 small red chilli, seeded, finely chopped
3 tsp white vinegar
Salad leaves, to serve
Parsley leaves, to garnish


Preparation

Step 1 - Bake wedges following packet directions.

Step 2 - Brush steaks with 1 tablespoon oil. Sprinkle with paprika. Heat a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 mins to rest.

Step 3 - For the Chimichurri sauce, combine remaining oil, chopped parsley, oregano, garlic, chilli and vinegar in a small bowl. Season.

Step 4 - Divide steaks, wedges and salad among serving plates. Drizzle the chimichurri sauce over the steaks and top with parsley leaves. Enjoy! 


And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at mick@micksmeatbarn.com.au

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