To make the chimichurri sauce, mix the peeled onion and garlic with the parsley, jalapeno pepper, oregano, thyme, salt and pepper with fresh lime juice and olive oil with the bamix® Grill & Chill meat and vegetable blade, and then purée into a pesto-like mass. Based on your preference, you can make the texture thinner or thicker with the olive oil. Add the bay leaf and only remove it before serving. For the sauce to develop its flavors optimally, it’s best to let it rest in the fridge for a few days.
For the steaks, heat the grill to a high heat. Rub the steak with olive oil and sprinkle with salt and pepper. Put the steak in the hottest spot on the barbecue. If flames develop and are not extinguished after a few seconds, use the barbecue tongs and pull the steak out of the flame until the flame goes out. Then place the steak on the hottest spot on the barbecue again. Cook on each side for 5 minutes per side for medium rare- or cook as long as desired for your preferred temperature.
Remove the steaks from the grill and let them rest for 5 minutes before serving with the chimichurri sauce.