Main
Chimichurri Steak with Bone Marrow Butter
40 minServes 2Nutri-Score D€€€
D
40 min
40 minChimichurri Steak with Bone Marrow Butter
what you need
Ingredients
steak (thick cut, at room temperature)Meat500 g- bone marrow (split lengthways)Meat2 pieces
butter (softened)Dairy100 g
flat-leaf parsley (finely chopped)Produce30 g
garlic (finely chopped)Produce4 pieces
dried oreganoSpices5 g
red wine vinegarPantry60 ml
olive oilPantry120 ml
chilli flakesSpices3 g
saltSpices5 g
per serving
Nutrition
1,048kcal
- Carbs
- 6 g
- Proteins
- 59 g
- Fat
- 88 g
what you’ll use
Tools
Grill
Mixing bowl
Frying pan
Tongs
step by step
Method
- Step 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.
- Step 2
Roast the bone marrow
- Season the split bone marrow with salt.
- Roast in a hot oven until the marrow is soft and bubbling.
- Step 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.
- Step 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.
- Step 5
Serve
- Slice the steak and top with the marrow butter.
- Spoon the chimichurri generously over the steak.