Ingredients
- 2 x 500 gram T-Bone steaks
- Olive oil
- Salt & pepper
- 2 Zucchini (thickly slices into rounds)
- 100 gram Cherry tomatoes
- 1 Red onion (cut into wedges)
- 2 cup Cooked quinoa
- 4 large Eggs (fried)
CHIMICHURRI SAUCE
- 1 cup Parsley firmly packed (thick stems removed)
- 2–3 clove Garlic
- ½ cup Olive oil
- 1 tablespoon Red wine vinegar
- 1 tablespoon Lemon juice
- 2 teaspoon Oregano leaves dried
- ½ teaspoon Sea salt & cracked black pepper
- ½ teaspoon Chilli flakes (optional)
Instructions
- To make chimichurri sauce, finely chop parsley and garlic, or quickly pulse in a food processor. Tip into a bowl and whisk in remaining ingredients (oil through to chilli flakes). Adjust seasoning to taste.
- Thread zucchini, tomato and onion onto skewers, and brush with a tablespoon or so of chimichurri sauce. Preheat a heavy-based pan or BBQ grill plate to medium-high. Cook veggie skewers 5–6 mins, turning once. Arrange over quinoa.
- Drizzle steaks with olive oil and season both sides with salt. Increase barbecue heat to high and cook T-bone steaks for 5 mins, until a golden crust has formed on one side. Turn and cook a further 3–4 mins. Using tongs, hold steak on the centre bone and turn to sear all the way around, including the flat-bone end. Transfer to a board, cover loosely with foil and rest for 10 mins. While the steak rests, cook eggs to your liking.
- Cut both sides of the steak from the bone, slice and spoon over half the chimichurri sauce. Serve steak with fried eggs, quinoa, roasted veggies, and remaining chimichurri.
Notes
- Swap T-bone for rib-eye on the bone steaks.
- Pushed for time use shop bought chimichurri.
- If you don’t have skewers for your veggies, grill them on the BBQ grill plate or in a heavy-based pan.
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