Easy steak tagliata and chimichurri recipe by The Meat & Wine Co Mayfair

This is a simple steak recipe that’s pretty hard to muck up.

You can either use hanger steak, flank or bavette which are prized butchers cuts.

If you are handy in the kitchen, a hanger is a better cut but needs a bit of work to remove the sinew from the centre - most good butchers would do this for you.

Ideally this dish needs to be served medium rare. Both of these cuts have unreal flavour, but don’t handle being cooked much over medium rare very well.

The best part is you can knock everything else up before hand and leave it at room temperature, so you only need to cook your steak.

The chimichurri dressing is made in a blender or pestle and mortar, and is pretty quick to put together once you have everything measured out.

This is one of the dishes at the Meat & Wine Co’s first restaurant outside of Australia, in Mayfair.

The restaurant group has its origins in South Africa, the home of founder Bradley Michael, who transformed the original Afro-centric restaurant concept 35 years ago into an award-winning steakhouse brand down under.

Remaining true to its roots, a core element of the concept is the braai method of cooking steak - cooking over a flame at high temperatures.

Steak tagliata and chimichurri

Serves three to four

Chimichurri

Ingredients

• Fresh oregano small 50g bunch
• Fresh coriander small 50g bunch
• Fresh parsley small 50g bunch
• Dried oregano small pinch 1g
• Extra virgin olive oil 100ml
• Maple syrup (optional) 20ml
• Red wine vinegar 5ml
• Half a lemon zest & juice
• One long red chilli
• Salt & pepper to taste

Instructions

• Pick the oregano, discard the stems, roughly chop the parsley and coriander, stems included, remove the bottom parts if they feel tough or hard to cut through.
• The tricky part - split your chilli in half, use a spoon to remove the seeds and cut as finely as you possibly can.
• Add your herbs, a pinch of salt and everything apart from your chilli to the blender/mortar. Blend or smash until the consistency of pesto (not a puree).
• Mix in your chopped chilli and season to taste.

Tomatoes

Ingredients

• 100g (per person)
• 15g of chimichurri

Instructions

• Toss them together in a tray and pop in the oven at 100C for 40 minutes or until tender enough to squash with very little effort.
• Set aside and leave at room temperature.

Steak

Ingredients

• 200g of hanger or bavette steak per person
• One clove of garlic smashed
• One sprig of rosemary picked
• 10ml of olive oil

Instructions

• Marinate for ideally three to four hours - leave at room temperature for the last hour for best cooking.
• Cook the steak on a smoking hot skillet or over charcoal, sear each side for roughly two minutes.
• Put to one side somewhere warm to rest - oven on the lowest setting is normally a good bet - on a plate covered with foil for at least 10 minutes.
• Once rested, pop back on the grill or skillet for 30 seconds to bring it back up to temperature and slice on a board to 1/2cm slices and lay on a warm plate.
• Top with your roasted tomatoes, chimichurri and a bit of shaved parmesan and rocket.