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  • Aug 6th 2021
  • 0 comment


  • 1/2 small bunch flat leaf parsley, roughly chopped
  • 1/2 small bunch coriander, roughly chopped
  • 4 cloves garlic, peeled
  • 2 large red chillies, roughly chopped
  • 1-2 tsp (or to taste) freshly ground black pepper
  • 2 tbs olive oil
  • 4 x 200g sirloin/porterhouse steaks
  • Mushroom caps and asparagus spears, to serve


  1. Fit the food processor with the mini bowl and mini blade.
  2. Place the herbs into the bowl and quickly pulse for 5 seconds. Add the garlic, chilli, pepper and about half of the oil.
  3. Using speed 1, process for 3-4 seconds or until well combined.
  4. Smear the herb sauce over both sides of the steak. Heat a flat bbq plate or heavy based pan to hot. Place the steaks onto the hot surface. Do not touch or move for 4 minutes. Carefully turn over and cook a further 2 minutes or until cooked to your liking. Set the steaks aside to rest.
  5. Just before serving add the mushrooms and asparagus to the hot pan, turn frequently and cook until just softened.


  • All ingredients are available at the supermarket
  • Remove steak from the refrigerator 5 -10 minutes before using, allowing it to warm up a little.
  • Cooking chilled meat can cause it to toughen.
  • The herb crust can be made and refrigerated up to 1 hour before using.