- Wagyu Scotch Fillet
- ½ Bunch fresh continental parsley
- ½ Bunch fresh coriander
- 1 Garlic clove
- 1 tbls Red wine vinegar
- 1 ½ tbs extra virgin olive oil
- Pinch of dried chili flakes
- Coarsely chop the parsley, coriander and garlic.
- Mix with the vinegar, olive oil and dried chili flakes
- Pan sear the scotch fillet until desired temperature (don’t forget to rest the meat)
- Pour the Argentinian chimichurri mix over your steak.
- Serve with some winter vegetables.