Seasonal Recipe
Barbecue steak with chimichurri dressing Chimichurri is a delicious spicy herb sauce ideal for serving with meats. For maximum flavour, marinate the steak in a little of the sauce overnight. When barbecuing, remember that cooking times will vary depending on the thickness of your steak and how you like it cooked. Instead of using the barbecue you can also griddle the steak. This recipe serves four as a light dish or two as a larger main. Preparation time: 15 minutes Cooking time: 8 minutes Marinate: 1-2 hours or overnight Serves 4
1. Place the sauce ingredients in a blender and process to form a chunky sauce. Place the steaks in a shallow container. Spoon a third of the sauce over the beef. Cover and place in the fridge for 2 hours, or overnight if possible.
Ingredients 2 x 150g lean beef fillet steaks 200g bag of mixed salad leaves 4 radishes, sliced thinly ½ a cucumber, cut in half lengthways and sliced
2. Remove the steaks from the fridge and allow to reach room temperature.
Chimichurri sauce 1 garlic clove, crushed Pinch of sea salt Pinch of black pepper ½ a red chilli, deseeded and chopped Large handful of flat-leaf parsley leaves Handful of coriander leaves Pinch of ground cumin 30ml apple cider vinegar 75ml olive oil
3. If barbecuing, make sure the barbecue is mediumhot. Alternatively, heat a griddle pan until hot. Cook the steaks, using long-handled tongs to turn it, until cooked to your liking (2-4 minutes on each side). Turn the steaks once only during cooking – any more and the juices escape, which can make the meat tough. 4. Remove from the pan and allow to rest for 5 minutes. Slice thinly. 5. Place the salad on a platter and top with the radishes and cucumber. Place the steak slices on top. Drizzle over the sauce to serve.
Nutrition per serving: 285kcal, fat 24g (of which saturates 4.7g), carbohydrates 0.9g (of which sugars 0.7g), protein 17g
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