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Chimichurri Steak with Bone Marrow Butter
40 minVoor 2Nutri-Score D€€€
D
40 min
40 minChimichurri Steak with Bone Marrow Butter
wat je nodig hebt
Ingrediënten
steak (thick cut, at room temperature)Vlees500 g- bone marrow (split lengthways)Vlees2 stukken
butter (softened)Zuivel100 g
flat-leaf parsley (finely chopped)Groente en fruit30 g
garlic (finely chopped)Groente en fruit4 stukken
dried oreganoKruiden en specerijen5 g
red wine vinegarVoorraadkast60 ml
olive oilVoorraadkast120 ml
chilli flakesKruiden en specerijen3 g
saltKruiden en specerijen5 g
per portie
Voedingswaarden
1.048kcal
- Koolhydraten
- 6 g
- Eiwitten
- 59 g
- Vetten
- 88 g
wat je gebruikt
Keukengerei
Grill
Mengkom
Koekenpan
Keukentang
stap voor stap
Bereiding
- Stap 1
Make the chimichurri
- Finely chop the parsley and garlic and place in a bowl.
- Add the oregano, chilli flakes, red wine vinegar and olive oil.
- Season with salt and stir well, then set aside to let the flavours develop.
- Stap 2
Roast the bone marrow
- Season the split bone marrow with salt.
- Roast in a hot oven until the marrow is soft and bubbling.
- Stap 3
Scoop the marrow into the butter
- Scoop the roasted marrow out of the bones into the softened butter.
- Mash together into a smooth marrow butter.
- Stap 4
Cook the steak
- Season the steak generously with salt.
- Sear on a very hot grill or pan, turning once, until nicely charred.
- Rest the steak before slicing.
- Stap 5
Serve
- Slice the steak and top with the marrow butter.
- Spoon the chimichurri generously over the steak.