Sunday, November 8, 2015

Recipe: Chimichurri beef with roasted red peppers (Low carb, gluten & dairy free)

Sometimes cooking for my team at work can be hard since we all have so many dietary restrictions. This was a great answer for the low carb and gluten free diners. Chimichurri adds a freshness that lifts even fatty beef and it pairs wonderfully with the sweet roasted peppers. I've prepared this dish with a beef roast but it works just as well with grilled flank steak or rib eye - use the meat that fits your budget. 

Chimichurri beef with roasted red peppers 

1 bunch flat leaf parsley
6 - 8 cloves garlic
3⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1/2 lemon
1 tablespoon diced red onion
salt and pepper to taste

300g beef per person


  • Cut the cheeks off your peppers and deseed
  • Place on a foil covered baking tray and grill at 260C (500F) fairly close to the heat on a high shelf
  • The skin of the peppers will begin to blacken and bubble - this is intended and we want as much of the skin as possible to blacken
  • 8 - 12 minutes should be enough depending on the heat and freshness of your peppers
  • For best effect use 2 - 3 colours of peppers for contrast

  • As soon as the peppers are out of the oven wrap them in the foil you used to bake on. 
  • Wrapping the peppers in foil contains the moisture and steam and this will make removing the skin easy

  • Leave for 10 minutes then unwrap and scrape off the blackened skin with a fork. Your nude pepper cheeks should look a little something like this

  • Cut into small strips and leave to cool 

  • Set your oven to 180C (350F) if you are roasting beef
  • For steak wait until the peppers and sauce are made before grilling

  • For roast beef turn into a baking tray fat side up, liberally coat in salt and pepper and score the fat, roast while we prepare the sauce Bake at 180C (350F) for around an hour

  • To prepare the chimichurri you may want to use an electric chopper since you will need to finely dice all the ingredients. Make sure to only use the pulse setting to avoid liquifying your herbs
  • Feel free to do this by hand using a chef's knife if you have good knife skills or you prefer a courser sauce
  • Dice the onion and add to a bowl
  • Finely chop the garlic and parsley together
  • Add the vinegar, oil and citrus juice then stir
  • Taste and then season with salt and pepper
  • If you wish to soften the sharpness of the dish you may add more oil and a small amount of Stevia or brown sugar (1/4 teaspoon should be enough)
  • Slice the beef into slices then layer with chimichurri sauce and roasted peppers
  • Serve with a fresh green salad