Grilled celeriac steak with Argentinian chimichurri
Have you discovered the vegetable, celeriac? It’s a large root vegetable that has a nutty and anise-like taste and it can be grilled, mashed, roasted, boiled or steamed. In this tasty recipe, the firm structure of celeriac makes it the perfect ingredient for a vegetarian steak.After grilling, the celeriac will take on a delicious and sweet flavour that will be brought to life with a spicy Argentine Chimichurri. Chimichurri is a special sauce that’s usually served as a condiment with meat. The translation means “a mix of everything” and in this Chimichurri we’ve infused garlic, chilli, fresh parsley and oregano, olive oil and vinegar to create a spicy sauce that you can easily make yourself.An extra tip: Make the Chimichurri a day earlier so the flavours have extra time to infuse.
lets get
cooking
- 1 celeriac
- 1 chilli
- 1 shallot
- 20g parsly
- 1 clove of garlic
- 5 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 4 tbsp red wine vinegar
- salt and pepper
- Remove the stem and seeds from the chili and slice into small pieces.
- Finely chop the shallot and garlic and coarsely chop the parsley leaves.
- Mix all ingredients with the extra virgin olive oil, oregano and vinegar. Season with salt and pepper.
- Peel the celeriac and cut steaks at 1 1/2 cm thick. Boil the steaks for about 5 minutes.
- Heat a pan on the stove top. Brush the steaks with the chimichurri and grill for approximately 2 minutes on each side.
- Serve them with the remaining Chumuchurri.
Serve with a fresh rocket salad and roasted potatoes.You can add more chilli to the Chimichurri if you like it extra hot!
