Barbecue beef with chimichurri salsa Recipe

Enjoy this beef Barbecue recipe with chimichurri salsa, a Cuban-inspired way to serve up beef fillet - full of color and spices

  • 1 onion , sliced
  • 1 of each green, yellow and red peppers , cut into strips
  • 2 small sprigs of thyme
  • 1 garlic clove , crushed
  • olive oil
  • 2 slices serrano ham , chopped
  • 200g pinto beans , cooked
  • 1 tomato , peeled, seeded and diced
  • 4 x 200g pieces beef fillet
  • 2 tbsp guajillo dry pepper powder
  • 7 garlic cloves
  • 3 tbsp Spanish paprika
  • 3 tbsp red wine vinegar
  • 1 tbsp (dried or in brine) pink peppercorns , crushed well
  • 2 tbsp chopped oregano
  • 2 tbsp chopped parsley
  • olive oil
  • Gently fry the onion, pepper strips, thyme and crushed garlic in a little olive oil for 15 minutes. In a separate pan, fry the ham, beans and tomato in a little olive oil. Season, then mix the peppers and beans together.
  • Season the beef with salt, pepper and the guajillo pepper powder. Griddle (char-grill) or barbecue for about 4 minutes each side for rare, 5 for medium.
  • Rest for 10 minutes while you make the salsa.
  • For the salsa, whizz the garlic, paprika, vinegar, pink peppercorns, herbs, 3 tbsp olive oil and some salt.
  • Put some of the bean mixture in the centre of each plate, top with the beef and serve with the salsa.
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