Seared Black Pepper Steak Salad

Name: Seared Black Pepper Steak Salad with Chimichurri Dressing
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 300 Flank Steak; ½ Parsley; 1 Oregano; 2 Black Peppercorns; 1 Red Wine Vinegar; ¼ Red Chilli Flakes; ½ Baby Spinach; 2 Garlic Clove; 300 New Potatoes

with Chimichurri Dressing

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Tags:

Not Suitable for Coeliacs

•Healthy

•Spicy

Allergens:

Schwefeldioxide und Sulfite

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.

Total25 minutes

Active

DifficultyMedium

Ingredients

serving amount

300

Flank Steak

Parsley

Oregano

Black Peppercorns

Red Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

Red Chilli Flakes

Baby Spinach

Garlic Clove

300

New Potatoes

Nutritional information

/ per serving

Energy (kcal)453 kcal

Energy (kJ)1895 kJ

Fat14 g

of which saturates5 g

Carbohydrate34 g

Protein48 g

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

Instructions

Rub a light coating of olive oil on steak

Remove the steak from the fridge and take it out of its packaging. Rub a very light coating of olive oil on the steak. Do this an hour before you start cooking if possible to give the steak time to come to room temperature – this ensures that the meat cooks more evenly!

Add the potatoes to a medium sized pan of water with ½ tsp salt and bring to a boil. Cook the potatoes for 12-15 mins until they are soft enough to slip a knife through.

Crack the peppercorns in a pestle and mortar

Very finely chop the garlic clove, sprinkle with a little salt and mash to a paste with the flat part of your knife or the back of a spoon. Chop the parsley and oregano very finely. Crack the peppercorns in a pestle and mortar or with the back of a spoon.

Mix the garlic, parsley and oregano with the chilli flakes and red wine vinegar. Using a fork, whisk the garlic and herbs together with 3 tbsps good quality olive oil to make the chimichurri dressing.

Heat a large frying pan until it is VERY hot (watch your fingers!). Sprinkle each side of the steak with a good pinch of salt and the cracked black peppercorns. You can sift your cracked peppercorns to remove any pepper dust and leave a nice crunchy crust.

Place the steak in the pan and sear on each side for 2-3 mins (less if you like it really rare, or a bit longer for slightly more well done). When cooked, remove from the pan and set on a board to rest for 3-4 mins. Don’t move the steak when it is in the pan so you get a nice colour and rest it so that it stays juicy!

Drain the potatoes, slice in half and add to a salad bowl, wash the spinach leaves thoroughly and add these too. Dress the potatoes and spinach with 2 tbsps of the dressing. Slice the steak diagonally against the grain of the meat into thin strips and lay on top of the salad. Drizzle the steak with the remaining dressing and tuck in!Drain the potatoes, slice in half and add to a salad bowl, wash the spinach leaves thoroughly and add these too. Dress the potatoes and spinach with 2 tbsps of the dressing. Slice the steak diagonally against the grain of the meat into thin strips and lay on top of the salad. Drizzle the steak with the remaining dressing and tuck in!