Chimichurri Sirloin Steak Side Dish

Name: Chimichurri Sirloin Steak Side Dish Sharing Dish | with Crispy Onions
Total time: 20 min
Yield: 2
Cuisine: Argentinsk
Ingredients: 2 unit(s) 21 Day Aged British Sirloin Steaks; 1 unit(s) Garlic Clove**; 1 bunch(es) Coriander; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Red Chilli; 12 milliliter(s) Red Wine Vinegar; 1 sachet(s) Crispy Onions; 2 tbsp Olive Oil for the Chimichurri

Sharing Dish | with Crispy Onions

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Cosy up this autumn with dishes designed to warm you up from the inside out. These succulent sirloin steaks drizzled in fragrant chimichurri sauce are a deliciously comforting addition to mealtimes.

Allergens:

Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Sirloin Steaks

1 unit(s)

Garlic Clove**

1 bunch(es)

Coriander

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Chilli

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

2 tbsp

Olive Oil for the Chimichurri

Nutritional information

Energy (kJ)1852 kJ

Energy (kcal)443 kcal

Fat30.2 g

of which saturates10.5 g

Carbohydrate4.7 g

of which sugars1.4 g

Dietary Fibre1 g

Protein38.9 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Small Bowl

•Large Frying Pan

Instructions

a) Remove the steaks from your fridge to allow them to come up to room temperature.

b) Peel and grate the garlic (or use a garlic press).

c) Finely chop the coriander and parsley (stalks and all).

d) Halve the chilli lengthways, deseed, then finely chop (prepare less if you'd prefer things milder).

a) In a small bowl, combine the garlic, parsley, coriander, chilli, red wine vinegar and olive oil for the chimichurri (see pantry for amount).

b) Season with salt and pepper and mix until combined.

c) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

a) Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

b) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

c) Once rested, slice the steaks into 1cm wide slices and lay onto your serving platter.

d) Spoon the chimichurri over your steak slices, then sprinkle over the crispy onions to finish.

Enjoy!