As seen on Season 4 of Adelady TV, Channel Nine.
By Leah Itsines creator of the Balanced And Realistic Eating Guides (BARE)
Prep time : 10 minutes
Cook time : 10 minutes
Serves : 4
4 medium sized scotch fillet steaks
1 cup tightly packed parsley leaves
½ cup tightly packed coriander
1 long red chilli, deseeded and finely chopped
4 garlic cloves
1 spring onion stalk
½ tsp paprika
Salt and pepper to taste
½ cup olive oil
¼ cup lemon juice
1 cup basmati rice, rinsed
½ small brown onion, diced
4 whole cloves
4 whole allspice balls
2 cups of chicken stock
Heat olive oil in a small pot over a high heat. Add brown onion and let it cook down a little bit, before adding the cloves and allspice and cook for 2–3 minutes. Add basmati rice and stir for 30 seconds.
Add chicken stock and bring to a boil. Once boiling, turn down to simmer and put a timer on for 15 minutes.
Season the steaks with a pinch of salt and pepper
In a food processor, add parsley, coriander, chilli, garlic, paprika, salt, pepper, olive oil and lemon juice. Blend until well combined.
On a hot grill plate, heat a small splash of olive oil over a high heat.
Place steaks on the grill and cook to your liking. Take off the heat and rest for 5 minutes.
Slice the beef into thin strips.
Serve on a plate with cooked rice, and chimichurri sauce.