Steak with Chimichurri Sauce
with a Feta, Rocket and Tenderstem® Salad
- Milk
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.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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.
