Kaesler the Bogan Shiraz 2018 and Hanger Steak with TK's Chimichurri
The theme this week is KIS. Keep it simple!
Tony suggests a hanger steak, a hot bbq and lashings of this Chimichurri sauce to match this big and rich 2018 Kaesler the Bogan Shiraz. Sometimes, the simplest things are the best.
Prep Time: 5 | Cook Time: 0 hours | Servings: Yields: 5
1 cup flat-leaf parsley, firmly packed
3 cloves garlic
2 tbsp. fresh oregano
2 tbsp. fresh mint
2 tbsp fresh thyme
1/2cup good extra-virgin olive oil
1/4 cup good quality red wine vinegar
2 tsp. lemon zest
1/2 large red chilli
salt & white pepper
Combine all herbs, garlic & chilli in the bowl of a food processor. Pulse until herbs are finely chopped and garlic & chilli is fine.
Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a white pepper
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