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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Puree the vinegar with all the other ingredients up to and including the salt.
Remove the meat from the fridge approx. 1 hr. prior to grilling. Brush the meat with oil, season, cover and grill over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins.
Mix the lettuce, radish and avocado with half of the chimichurri sauce. Carve the meat, serve with the salad, drizzle with the remainder of the chimichurri sauce.
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