Recipe

Chimichurri Steak & Salad

Every Week We Deliver Everything You Need To Cook Amazing Meals

Chimichurri Steak & Salad

Seared sirloin steak, cut into tender strips and served with tasty chimichurri sauce made from coriander, parsley and garlic. Accompanied by a seasonal side salad and sautéed potatoes.




Ingredients to serve 2

  • 2 x 200g x sirloin steaks
  • 1/2 tsp x cumin
  • 1/2 tsp x ground coriander
  • 1/4 tsp x cayenne pepper
  • 1 clove x garlic - crush, peel and chop finely
  • 1/2 punnet x fresh coriander - chop finely
  • 1/2 punnet x fresh parsley - chop finely
  • 1 1/2 tbsp x white wine vinegar (chimichurri sauce)
  • 3 tbsp x olive oil (chimichurri sauce)
  • 100g x seasonal salad leaves
  • 1 x carrots - peel and slice finely at an angle
  • 1/2 x cucumber - slice finely
  • 50g x feta cheese
  • 1/2 tbsp x balsamic vinegar (for salad dressing)
  • 3 tbsp x olive oil (for salad dressing)
  • 2 loaves x potatoes - peel and cut into wedges
  • tin foil, olive oil (from your pantry)

Ingredients to serve 4

  • 4 x 200g x sirloin steaks
  • 1 tsp x cumin
  • 1 tsp x ground coriander
  • 1/2 tsp x cayenne pepper
  • 2 cloves x garlic - crush, peel and chop finely
  • 1 punnet x fresh coriander - chop finely
  • 1 punnet x fresh parsley - chop finely
  • 3 tbsp x white wine vinegar (chimichurri sauce)
  • 6 tbsp x olive oil (chimichurri sauce)
  • 200g x seasonal salad leaves
  • 2 x carrots - peel and slice finely at an angle
  • 1 x cucumber - slice finely
  • 100g x feta cheese
  • 1 tbsp x balsamic vinegar (for salad dressing)
  • 6 tbsp x olive oil (for salad dressing)
  • 4 x potatoes - peel and cut into wedges
  • tin foil, olive oil (from your pantry)

Method

Step 1

Bring a large sauce pan of lightly salted water to the boil on high heat. Add the potato and simmer for 10 minutes until potatoes are soft. Remove from stove and drain. Then sauté the wedges in a few glugs of olive oil a frying pan on medium to high heat until lightly browned. Keep warm.

Step 2

Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with cumin, ground coriander, cayenne pepper, salt, pepper and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Step 3

To make the chimichurri sauce, mix the fresh coriander, parsley, garlic, white wine vinegar and olive oil in a small serving bowl.

Step 4

To make the side salad first mix balsamic vinegar, olive oil, salt and pepper to make the dressing in a shaker (or any container with a lid) Shake well. Then toss the salad leaves, carrot, cucumber and salad dressing in a salad bowl. Top with sunflower seeds and crumbled feta cheese.

Step 5

Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 6

To serve, divide the steak strips between the plates and cover with a serving of chimichurri sauce. Add a serving of salad on the side.