Dish 22 - Wet Marinade - Chimi Churri

Wet Marinade - Chimi Churri

Ingredients:

2/3 cup flat leaf parsley
4 tsp fresh oregano
1/2 red capsicum, seeds removed
8 cloves garlic, minced
1 cup sherry vinegar
150ml extra virgin olive oil
2 Tbsp paprika
Salt & pepper to taste
4 x 250g sirloin steak (pictured above is beef sizzle steak marinating)

Method:

1. Roughly chop the parsley and oregano and place into a mixing bowl.
2. Cut capiscum piece in half lengthwise, lay flat on a chopping board and slice into thin strips. Turn strips horizontally and slice thinly again resulting in a fine dice.
3. Place the capsicum and garlic into a bowl with herbs. Add vinegar, oil and paprika, season with salt and pepper and mix well.
4. Pour half of the marinade onto a shallow dish, make sure the tub is big enough to accommodate the steaks laying flat but not too big that the marinade is spread too thinly across an area that is not in contact with the meat.
5. Place steaks in the marinade and pour over remaining marinade.
6. Cover and refrigerate for 4 hours turning the steaks at least once in the marinade to allow for a more even marinade.
   

Recipe Source: Masterchef Recipes