Cote de Bouef with Chimichurri Sauce and Tequila Parsnips

A cut above your standard steak, this Cote de Bouef with Chimichurri Sauce and Tequila Parsnips recipe is succulent, packed with flavour and the parsnips have an extra kick. Got to be tried!

Ingredients

1 cote de bouef
½ Oxo beef cube
25ml olive oil
25g butter
Salt and pepper

Sauce

50ml red wine vinegar
1 green chilli
1 shallot, diced
1 small bunch coriander
1 small bunch mint
100ml olive oil
Pinch dried oregano
Salt and pepper

Parsnips

200g parsnips, peeled and cut into batons
2 tbsp honey
Splash of tequilla
2 limes
Splash of oil

Method

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Preheat the oven to 200c
Put the steak into a non-stick frying pan with the oil and cook for 2 minutes on each side until charred. Add the butter, season and crumble over the stock cube then pop in the oven for 15 minutes.
Place all the ingredients for the parsnips into a frying pan and cook until golden.
Meanwhile chop all the ingredients for the sauce mix with the vinegar and oil season. This can be done in a food processor.
To serve, rest the beef, slice, pop onto a platter with the veg and spoon over the sauce.

Ingredients

1 cote de bouef
½ Oxo beef cube
25ml olive oil
25g butter
Salt and pepper

Sauce

50ml red wine vinegar
1 green chilli
1 shallot, diced
1 small bunch coriander
1 small bunch mint
100ml olive oil
Pinch dried oregano
Salt and pepper

Parsnips

200g parsnips, peeled and cut into batons
2 tbsp honey
Splash of tequilla
2 limes
Splash of oil

Method

Preheat the oven to 200c
Put the steak into a non-stick frying pan with the oil and cook for 2 minutes on each side until charred. Add the butter, season and crumble over the stock cube then pop in the oven for 15 minutes.
Place all the ingredients for the parsnips into a frying pan and cook until golden.
Meanwhile chop all the ingredients for the sauce mix with the vinegar and oil season. This can be done in a food processor.
To serve, rest the beef, slice, pop onto a platter with the veg and spoon over the sauce.