Ingredients:

For the T-Bone

• 1kg T-Bone Steak
• 100ml De Rustica Olive oil
• My Kalahari Salt, to season

For the Chimichurri

• 1 Garlic Clove, crushed
• 15 ml  Dried Oregano
• 1 Green Chilli, chopped finely
• 2 ml Ground Cumin
• 1 Onion, chopped
• 2 Spring Onions, chopped finely
• 45 ml Red Wine Vinegar
• 45 ml Lemon Juice
• 2 ml Dried Red Chilli Flakes
• My Kalahari Salt, to season
• 125ml Parsley, chopped finely
• 125ml De Rustica Olive oil

Directions:

1. For the Chimichurri – In a medium size bowl, combine all the ingredients except the parsley and olive oil and mix thoroughly. Whisk the oil into the other ingredients until combined, then stir in the fresh parsley. Leave to rest for +- 2 hours.
2. For the T-Bone Steak– Gently coat the T-bone steak with olive oil and season generously with salt and black pepper. Place your steak onto medium to hot coals and braai +- 7 minutes on the first side, and +- 4 minutes on the second side, for medium-rare. Remove the steak from the braai and allow to rest before slicing. Gently add the chimichurri sauce over your delicious T-Bone steak and enjoy!