http://www.thetimes.co.uk/edition/weekend/six-spicy-lunches-for-the-weekend-q9lf0tp5g
1 Combine the rub ingredients in a bowl.
2 Pat the beef dry with kitchen paper. Score the fat, making incisions about 1cm deep, 5mm apart. Brush with oil to coat. Pack the rub into the fat on top of the beef, then cover and chill for 2 hours. Remove the beef from the fridge at least an hour before cooking to let it come to room temperature.
3 Make the chimichurri. Put all the ingredients except the oil in a food processor or small blender and pulse until coarsely chopped. Slowly drizzle in the oil until combined, adding more if you wish. Spoon into a serving bowl, cover and chill until needed.
4 Turn on the extractor fan, then heat a griddle or frying pan to medium-high. Place the beef on it, fat-side up, and cook for about 6 min, then carefully turn it over and cook fat-side down for another 6-8 min. You can use a thermometer to test that it is done (55C for rare/medium-rare).
5 Remove from heat and transfer to a carving board. Loosely cover with foil and let rest for 15-20 min. Thinly slice the beef across the grain and serve with the chimichurri.
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Serving Size: 1 Serving (1301g) | ||
Recipe Makes: Servings | ||
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Calories: 2619 | ||
Calories from Fat: 1577 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175.2g | 234 % | |
Saturated Fat 35.4g | 177 % | |
Monounsaturated Fat 103.3g | ||
Polyunsanturated Fat 24g | ||
Cholesterol 540mg | 166 % | |
Sodium 812.1mg | 28 % | |
Potassium 3874.3mg | 102 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 25.5g | ||
Protein 223.7g | 320 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2619
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