Steak with Chimichurri
Serves 2
- 1 tbsp extra virgin olive oil
- 2 scotch fillet steaks
- 8 Dutch carrots, peeled
- 1 tbsp honey
- .25 cup orange juice, fresh
- 150 g asparagus, ends removed
- 150 g broccolini
- .5 cup red wine vinegar
- .75 cup extra virgin olive oil
- .5 cup coriander (cilantro), finely chopped
- .25 cup parsley, finely chopped
- 3 cloves garlic, crushed
- 2 tsp oregano, dried
- 1 long red chili, finely chopped