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Seared Black Pepper Steak Salad

Seared Black Pepper Steak Salad

with Chimichurri Dressing

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2.7 / 4 Ratingout of 1030 ratings
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Luke has a new hero in his life. The poster on his wall of Taylor Swift has been taken down and replaced with a picture of none other than Nick ‘The Knife’ Mellin. He’s one of the guys behind the family-run butchers, Roaming Roosters. Located in Lancashire, the gorgeous meat from their farm is what’s hitting your plate. Check out how great these guys are at www.roamingroosters.co.uk.

Tags:Not Suitable for CoeliacsHealthySpicy
Allergens:Sulphites
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Flank Steak

½ bunch(es)

Parsley

1 tsp

Oregano

2 tbsp

Black Peppercorns

1 tbsp

Red Wine Vinegar

(ContainsSulphites)

¼ tsp

Red Chilli Flakes

½ bag(s)

Baby Spinach

2 unit(s)

Garlic Clove

300 grams

New Potatoes

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1895.352 kJ
Energy (kcal)453 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate34 g
Protein48 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Rub a light coating of olive oil on steak
Rub a light coating of olive oil on steak
1

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!

2

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
Crack the peppercorns in a pestle and mortar
3

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.

Make the chimichurri dressing
Make the chimichurri dressing
4

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.

5

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.

Steak in frying pan when cooked
Steak in frying pan when cooked
6

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!

7

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!