Steak with Herb & Chilli Oil
I’m always trying to come up with fresh new ways to dress up a simple steak and salad. This herb and chilli oil is my latest favourite. Love how it adds so much freshness with so little effort.
I’ve used coriander / cilantro but feel free to play around with other herbs. Parsley is great if you want something neutral and fresh. Or choose basil if it’s summer time and you’re after a flavour explosion!
enough for: 2
takes: 20 minutes
2 small fresh chillies
1 bunch coriander (cilantro)
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
baby spinach or salad leaves, to serve
1. Preheat a frying pan, griddle pan or your BBQ until super hot. Rub steaks with a little oil and sprinkle with salt. Cook steaks on a very high heat for 3-4 minutes each side or until cooked to your liking.
2. While the steak is cooking, finely chop chilli (remove seeds if you are heat sensitive) and coriander / cilantro. Place in a small bowl and stir in the lemon, oil and a big pinch of salt. Taste and season with more lemon, salt or chilli if needed.
3. Place cooked steaks on two plates. Drizzle over the herby oil and add spinach / salad leaves. Stand for a few minutes to rest (while you pour yourself a nice glass of vino).
WINE MATCH: A gutsy red like a Shiraz or Zinfandel.
Variations & Substitutions
different herbs – parsley, basil, oregano or mint are all good. As are any combination of the above.
different chilli – dried chilli flakes or crumbled whole dried chilli can also be used.
carb-lovers – serve with roast or boiled potatoes.
vegetarian – serve the chilli oil with pan fried halloumi, mushrooms or eggplant / aubergine.
different meat – the spicy herby oil is also great with chicken, lamb chops or pork.
more veg – serve with roast or pan fried veg like eggplant, zucchini or capsicum / bell peppers.
budget – use burgers instead of the steak.
limey – use lime juice and the zest of 1 lime instead of the lemon.
smoother oil – puree in a food processor or stick blender.
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