Scotch fillet steaks with chimichurri

Tamara West

Also known as the pesto of South America, chimichurri is best made and eaten on the day.

Ingredients

1	Long red chilli
½ cup	Extra virgin olive oil
2 Tbsp	Red wine vinegar
4	Garlic cloves, minced
1 ½ Tbsp	Fresh chopped oregano
½ tsp	Salt
¼ tsp	Smoked paprika, I used the bittersweet variety
1 ½ cups	Flat leaf (Italian) parsley (Main)
4 pieces	Beef fillets, 200g each of Quality Mark scotch steaks, at room temperature (Main)
1	Olive oil, for rubbing

Directions

1. Char the chilli over a gas flame, in a cast iron pan or under the grill. Leave to cool then remove stem, split down the middle and remove the seeds. Chop charred chilli and place in a small bowl.
2. Add the oil, vinegar, garlic, oregano, salt and paprika and whisk well. Chop the parsley and stir through. Set aside while you cook the steak.
3. Heat a large heavy-based frying pan until hot. Rub steaks with a little olive oil and grind over plenty of black pepper.
4. Place steaks in hot pan, slightly apart so they don't steam, and pan-fry for 3 minutes on each side for medium-rare or until cooked to your liking. Remove from the pan and sprinkle with salt.
5. Serve with chimichurri, salad and chip potatoes.