Chimichurri Barbecue Steak

Nov 29, 2022 | Main, Recipes


• 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

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

Preparation time: 15 minutes
Cooking time: 8 minutes
Marinate: 1-2 hours or overnight

Chimichurri Barbecue Steak

Nov 29, 2022 | Main, Recipes

Try this summer sizzler using a delicious spicy herb sauce for maximum flavour.

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.

Remove the steaks from the fridge and allow to reach room temperature.

If barbecuing, make sure the barbecue is medium-hot. 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.

Remove from the pan and allow to rest for 5 minutes. Slice thinly. 

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. 

Tip: 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.

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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