By Eran Tibi, Executive Chef at Bala Baya & Kapara

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Ingredients

• Beef fillet – in 200g portions

For Parsley & Garlic marinade:

• Olive Oil: 100g
• Garlic Peeled: 250g
• Parsley Flat (with stalks): 150g
• Sea Salt Flakes Tub Maldon: 20g

For the Watermelon Chimichurri:

• Olive Oil: 100g
• Garlic Peeled and grated: 5
• Oregano chopped: 20g
• Parsley Flat chopped; 50g
• Shallots finely diced: 50g
• Watermelon Seedless cut into 1cm chunks: 150g

Method:

1. Start with making the parsley and garlic marinade by placing all ingredients into a blender and blend until a puree.
2. Gently massage the marinade into the beef fillet and leave for at least 2 hours.
3. Whilst the steak is marinading, create the watermelon chimichurri by placing all ingredients except the watermelon into a mixing bowl and gently mix together while squeezing gently against the walls of the bowl to release the flavours.
4. Once mixed, place the watermelon in and gently mix again until combined. Set to the side.
5. Take the steak and place onto a skewer, leaving marinade on. Cook the steak to your preference (recommend medium rare), turning occasionally.
6. Once ready take off heat and allow to rest for 5-10 minutes.
7. Plate and drape watermelon chimichurri over the top – for extra flavour, sprinkle some feta cheese and spring onions on top and enjoy!

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