By Leah Itsines :: Romeo’s

As seen on Season 4 of Adelady TV, Channel Nine.

Prep time :: 10 minutes
Cook time :: 10 minutes
Serves :: 4

Ingredients

4 medium sized scotch fillet steaks
1 cup tightly packed parsley leaves
½ cup tightly packed coriander
1 long red chilli, deseeded and finely chopped
4 garlic cloves
1 spring onion stalk
½ tsp paprika
Salt and pepper to taste
½ cup olive oil
¼ cup lemon juice
1 cup basmati rice, rinsed
½ small brown onion, diced
4 whole cloves
4 whole allspice balls
2 cups of chicken stock

Method

Heat olive oil in a small pot over a high heat. Add brown onion and let it cook down a little bit, before adding the cloves and allspice and cook for 2–3 minutes. Add basmati rice and stir for 30 seconds.

Add chicken stock and bring to a boil. Once boiling, turn down to simmer and put a timer on for 15 minutes.

Season the steaks with a pinch of salt and pepper

In a food processor, add parsley, coriander, chilli, garlic, paprika, salt, pepper, olive oil and lemon juice. Blend until well combined.

On a hot grill plate, heat a small splash of olive oil over a high heat.

Place steaks on the grill and cook to your liking. Take off the heat and rest for 5 minutes.

Slice the beef into thin strips.

Serve on a plate with cooked rice, and chimichurri sauce.

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