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Steak with Chimichurri Sauce
Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

with a Feta, Rocket and Tenderstem® Salad

Recipe Development Team
Recipe Development TeamPublished on June 29, 2022
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Originating in South America where they really know how to grill meat, chimichurri is a vibrant green herb sauce that pairs perfectly with tender slices of steak. The meat’s really the star of this dish, so we keep it simple by pairing it with an elegant feta, tomato and broccoli salad.

Tags:
Lower Carb
•Keto
•Spicy
•High Protein
Allergens:
Milk

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 25 minutes
DifficultyMedium

Ingredients

serving amount

100 grams

Feta Cheese

(Contains: Milk)

125 grams

Baby Plum Tomatoes

20 grams

Wild Rocket

2 unit(s)

21 Day Aged British Rump Steaks

80 grams

Tenderstem® Broccoli

1 unit(s)

Garlic Clove**

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lime

1 pinch

Chilli Flakes

1 bunch(es)

Coriander

Not included in your delivery

3 tbsp

Olive Oil for the Dressing

2 tbsp

Oil for Cooking

¼ tsp

Salt for the Dressing

Nutritional information

Energy (kcal)668.5 kcal
Energy (kJ)2797 kJ
Fat53.4 g
of which saturates20.7 g
Carbohydrate7.1 g
of which sugars3.9 g
Dietary Fibre3.7 g
Protein42.5 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Food Processor
•Bowl
•Garlic Press
•Grill Pan
•Aluminum Foil

Cooking Instructions and Tips

Prep
1

Remove the steaks from the fridge and bring up to room temperature before cooking. Halve any thicker Tenderstem® broccoli stems lengthways. Peel the garlic and juice the lime. If you have a food processor, whizz together the garlic, lime juice, coriander and parsley (stalks and all), chilli flakes (careful - they’re hot), salt and olive oil for the dressing (see pantry for both). Season your chimichurri sauce with pepper.

Chimichurri
2

If you don’t have a food processor, grate the garlic (or use a garlic press), and finely chop the coriander and parsley (stalks and all). Mix all together in a small bowl with the lime juice, chilli flakes (careful - they’re hot), salt and olive oil for the dressing (see pantry for both). Season your chimichurri sauce with pepper.

Cook the Steaks
3

Heat a large frying pan on high heat with a splash of oil. Season the steaks on both sides with salt and pepper. Once very hot, brown each side of the steaks for medium-rare: 1 min 15 secs / medium: 1 min 45 secs / well done: 2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Rest the Steaks
4

Transfer the steaks to a plate to rest, covering with a plate or foil to keep warm. Keep the pan for the next step - no need to clean.

Cook the Broccoli
5

Put the frying pan back on medium-high heat with a drizzle of oil. Add the broccoli and fry for 5 mins, turning occasionally, then add in the baby plum tomatoes. Season with salt and pepper. Cook until the tomatoes start to burst and the broccoli chars, 2-3 mins.

Serve
6

To serve, slice the steak widthways into 1cm slices. Assemble your salad by sharing the rocket between your plates, then topping with the charred broccoli and baby plum tomatoes. Crumble the feta over the salad and drizzle the chimichurri sauce over your steak.

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