Here is a fantastic recipe for Chimichurri Steak & Salad
4 x 200g sirloin steaks
1 tsp cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
2 cloves garlic – crush, peel and chop finely
1 punnet fresh coriander – chop finely
1 punnet fresh parsley – chop finely
3 tbsp white wine vinegar (chimichurri sauce)
6 tbsp olive oil (chimichurri sauce)
200g seasonal salad leaves
2 carrots – peel and slice finely at an angle
1 cucumber – slice finely
100g feta cheese
1 tbsp balsamic vinegar (for salad dressing)
6 tbsp olive oil (for salad dressing)
4 potatoes – peel and cut into wedges
tin foil, olive oil (from your pantry)
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 saute the wedges in a few glugs of olive oil a frying pan on medium to high heat until lightly browned. Keep warm.
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.
To make the chimichurri sauce, mix the fresh coriander, parsley, garlic, white wine vinegar and olive oil in a small serving bowl.
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.
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.
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.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.