Seasaltfreshly ground black pepper and lemon juice to taste
Plus:
2nice entrecote steaks± 150 gr each
Seasalt and freshly ground black pepper
2nice crusty breadrolls
some lettuce or arugula
Instructions
Making the dressing:
Blitz all Chimichurri ingredients (except the olive oil) briefly in a blender or foodprocessor.
Add oliveoil until you have a rich and saucelike dressing.
Season with salt, pepper and lemonjuice to taste.
Slice the breadrolls in half and brush the inside halfs lightly with the chimichurri dressing, then toast the breadrolls shortly in a hot frying pan.
For the steaks preheat some oil in a frying pan.
Season the steaks well wit seasalt and freshly ground pepper and place them in the hot oil.
Add a lump of butter for better color and caramelization and grill or cook the steaks for 2 to 3 minutes per side.
Get the steaks out of the frying pan when they are rare to medium rare (press center of the steak and when it feels like the fleshy part of your palm when you put your thumb and indexfinger together, the meat is cooked rare).
Next you let the steaks rest for about five minutes under tin foil and then cut them in long juicy strips.
Dress the roasted bread with some lettuce(or arugula), drape the steakstrips on top and finish off with a spoon of the delightful chimichurri dressing.