Seared steak with chimichurri dressing
By Sarah Cook
The perfect sunshine food for outdoor eating, and you won’t have to spend hours trapped in the kitchen
-
Prep:15 mins
Cook:8 mins
Plus marinating - Serves 2
- Easy
Nutrition per serving
-
kcal 452
-
fat 34g
-
saturates 7g
-
carbs 1g
-
sugars 0g
-
fibre 0g
-
protein 34g
-
salt 0.22g
Ingredients
- 300g-400g/11-14oz piece of lean rump or sirloin steak
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- small bunch flat-leaf parsley, leaves chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp thyme leaves
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
Method
To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.
Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.
