Recipe

Chimichurri Steak & Salad

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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.


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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)
  • tin foil (from your pantry)
  • olive oil, salt & pepper (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)
  • tin foil (from your pantry)
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

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 2

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

Step 3

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 4

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 5

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.

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