Chimichurri Steak Salad
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Chimichurri Steak Salad

with Avocado, Roasted Onion & Greek Style Cheese

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)


1 unit(s)


(Contains Cereals containing gluten)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


2 unit(s)

21 Day Aged British Rump Steaks

100 grams

Baby Leaf Mix

100 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

4 tbsp

Olive Oil for the Chimichurri

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3374 kJ
Energy (kcal)806 kcal
Fat53.9 g
of which saturates16.7 g
Carbohydrate34.3 g
of which sugars10 g
Protein48.1 g
Salt1.91 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small Bowl
Large Frying Pan
Large Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature 

b) Quarter and peel the onions, then separate the layers. Pop the onions onto a baking tray and drizzle with oil. Season with salt and pepper and pop onto the top shelf of your oven until softened and slightly charred, 15-20 mins.

c) Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a small bowl and drizzle with oil, season with salt and pepper and toss to coat well.

d) When the onions have 10 mins left, pop the croutons onto the baking tray, in a single layer and return to the oven until golden, 8-10 mins.


a) Meanwhile, finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). 

b) To make the chimichurri dressing, in a small bowl, mix together the parsley, garlic and red wine vinegar with the olive oil for the chimichurri (see pantry for amount) and 1/4 tsp salt. Season with pepper and mix until combined.

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

d) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.


a) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min 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. The steak is safe to eat when browned on the outside.

c) In a large bowl, combine half the chimichurri with the olive oil for the dressing (see pantry for amount), the roasted onion, the croutons, and the baby leaf mix. Crumble in two-thirds of the Greek style salad cheese and toss to coat in the chimichurri dressing.

d) Slice the steak into 1 cm thick slices, then divide the dressed salad between your serving bowls. Top the salad with the sliced avocado and steak, then crumble over the remaining Greek style cheese to finish.