Barbecued porterhouse steaks with a fresh, zesty chimichurri and a side of crispy bacon and potato.
Ingredients List
Method
- Peel and dice the potatoes into small cubes.
- Combine with the diced bacon and start gently frying on a flat grill or in a large frying pan. Cook until the potato is tender and the bacon is well cooked.
- Preheat the flat grill to medium-high heat.
- Season the steaks with salt and black pepper and grill on the flat grill, flipping every couple of minutes until the steak is probing at 50°C. Remove and rest.
- Finely chop the parsley, basil, garlic and chilli.
- In a medium mixing bowl, add the chopped parsley and basil, salt, pepper, oregano, garlic, chilli, oil and vinegar and mix well.
- Slice the steak, drizzle the chimichurri over the top and serve with the bacon and potato mix.
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