T-Bone Steak with Chimichurri & Quinoa Salad

A hearty and flavour-packed meal for any night of the week. Juicy T-Bone steaks are served with homemade chimichurri, quinoa, veggie skewers and fried eggs, a beautiful balance of freshness and richness. Recipe courtesy of Australian Beef.

At a glance

30 minutes

Ingredients

2 x 500g T-Bone steaks
olive oil, salt and pepper
2 zucchini, thickly sliced into rounds
100g cherry tomatoes
1 red onion, cut into wedges
2 cups cooked quinoa
4 large eggs, fried

Chimichurri Sauce

1 cup firmly packed parsley, thick stems removed
2–3 garlic cloves
½ cup olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
2 tsp dried oregano leaves
½ tsp sea salt
cracked black pepper
½ tsp chilli flakes (optional)

Method

To make the chimichurri sauce, finely chop parsley and garlic, or pulse in a food processor. Transfer to a bowl and whisk in the remaining ingredients. Adjust seasoning to taste.
Thread zucchini, tomatoes and onion onto skewers, brushing with a tablespoon or so of chimichurri sauce. Preheat a heavy-based pan or barbecue grill plate to medium-high. Cook the veggie skewers for 5–6 minutes, turning once. Arrange over quinoa.
Drizzle steaks with olive oil and season with salt. Increase barbecue heat to high and cook T-bone steaks for 5 minutes, until a golden crust forms. Turn and cook for a further 3–4 minutes. Using tongs, hold the steak on the bone edge to sear all around, including the flat end. Transfer to a board, cover loosely with foil and rest for 10 minutes.
While the steak rests, cook eggs to your liking. Slice the steak from the bone, spoon over half the chimichurri sauce and serve with fried eggs, quinoa, roasted veggies and the remaining sauce.

Original Recipe – Australian Beef