Home/Recipes/VIP basted T-bone steak with chips and chimichurri

VIP basted T-bone steak with chips and chimichurri

Steak basted in VIP sauce until deeply glazed, with sweet roasted garlic, hot chips and a punchy herb chimichurri. The chimichurri can be made two days ahead.

Category: Mains
Prep: 15 min
Cook: 40 min
Rest: 15 min
Serves: 2

A glazed T-bone steak on a white plate with golden chips and a roasted garlic head, with a bottle of Staffords VIP sauce, a bowl of parsley and limes beside it

Ingredients

1 largeT-bone steak
1 Tbspolive oil
1 tsponion powder
To tastesalt and pepper
1/2 cupStaffords VIP Sauce
2 headsgarlic (for the whole roasted garlic)
2 tspolive oil (for the whole roasted garlic)
1/4 tspsalt (for the whole roasted garlic)
1/2 cupolive oil (for the chimichurri)
2 Tbspred wine vinegar (for the chimichurri)
1/2 cupparsley, chopped (for the chimichurri)
2 clovesgarlic, grated (for the chimichurri)
2 smallred chillies, sliced (for the chimichurri)
1 tspmixed dried herbs (for the chimichurri)
1 tspsalt (for the chimichurri)
1/2 tspfreshly ground black pepper (for the chimichurri)
To serveAmerican style french fries
To serveextra Staffords VIP Sauce, for dipping

Made with Staffords

VIP Sauce250ml

Shop the ingredients

Find the Staffords products for this recipe online.

Method

For the roasted garlic, slice the top third off each head of garlic, drizzle with olive oil and season with salt. Wrap in tinfoil and cook on the braai for 40 minutes until soft and fragrant. (It can also be done in the oven at 180°C.)
For the chimichurri, mix all the ingredients together in a bowl and leave to sit for 15 minutes before using. It can be made up to two days ahead and kept in the fridge.
Rub the steak with olive oil, onion powder, salt and pepper, then brush one side with VIP sauce.
Place the steak VIP-sauce side down on a braai over medium-high heat and brush the other side with sauce. Flip the steak every 2-3 minutes, brushing with sauce each time, until it reaches your desired doneness and is well basted and glazed.
Remove from the heat and rest for 15 minutes.
Spoon the chimichurri over the steak and serve with hot chips, the roasted garlic and VIP sauce for dipping.