Seared Steak Salad with Chimichurri Dressing
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, who support local native British breeds, care about animals and work in collaboration with other local farmers. Located in Lancashire, the gorgeous free-range meat from their farm is what’s hitting your plate. Check out how great these guys are at www.roamingroosters.co.uk.
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.
Ingredients
2
Flank Steak
1
New Potatoes
1
Garlic Clove
½
Flat Leaf Parsley
¼
Oregano
¼
Chilli Flakes
1
Red Wine Vinegar
(Contains Sulphites)
½
Baby Spinach
Nutritional information
Utensils
Instructions
Remove the flank steak from your fridge and take it out of its packaging. Rub a very light coating of olive oil on each steak. Tip: 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!
Chop any larger potatoes in half. Add your potatoes to a medium-sized pot of water with a pinch of salt and bring to the boil. Cook for 12-15 mins until they are soft enough to slip a knife through.
Very finely chop the garlic, sprinkle with a little salt and mash to a paste with the flat part of your knife or the back of a spoon. Tip: The garlic is used raw in the homemade dressing. If you prefer the garlic less strong, simply add the cloves to a bowl of boiling water for 2 mins before chopping up. Chop the parsley and oregano very finely. Tip: Grind your parsley and oregano in a pestle and mortar if you have one!
Mix your garlic, parsley and oregano with the chilli flakes and red wine vinegar. Tip: Add fewer chilli flakes if you don’t like spice! Using a fork, whisk your garlic and herbs together with a good splash of extra virgin olive oil to make the chimichurri dressing.
Heat a large frying pan until it is VERY hot (watch your fingers!). Sprinkle each side of your steak with a good pinch of salt and a few good grinds of black pepper.
Add a splash of olive oil to the pan and place your steak in the pan. 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 to your liking, remove from the pan and set on a board to rest for 3-4 mins. Tip: Don’t move the steak when it is in the pan so you get a nice colour, and rest it after cooking so that it stays juicy!
Once cooked, drain your potatoes. Add them to a salad bowl, together with the spinach. Dress your potatoes and spinach with half of your chimichurri dressing. Slice each steak diagonally against the grain of the meat into thin strips and lay on top of your salad. Drizzle with any remaining dressing and tuck in!
