28 Nov 2024
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3
min
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Eat like a pro: Steak & chimichurri
Dine like an England Rugby player with chef's steak & chimichurri recipe, the perfect dinner for one.
What you will need
For the steak (makes one portion)
- 200g sirloin steak
- 1 sprig rosemary
- 2 sprigs thyme
- 2 garlic cloved
- Half a shallot, chopped
- 5ml olive oil
- 20g butter, diced
For the chimichurri (makes four portions)
- 80ml Oil
- 30ml red wine vinegar
- 30g parsley
- 30g coriander
- 2 cloves garlic
- 1 red chili
- 1 tsp dried oregano
- Season w/ salt & pepper
The extras (makes one portion)
- 30g rocket
- 20g parmesan
- 1x wholemeal wrap
- 60g roasted cherry tomatoes
Method
- For the chimichurri dressing, add all ingredients to a blender and blitz until smooth (this can be done in advance and stored in the fridge for five days)
- Season your steak well with salt and pepper and add the oil to get hot a frying pan over a medium-high heat. Once the oil is hot, add your steak and cook for two-three minutes on each side (for a medium rare steak). Halfway through cooking add your butter, rosemary, thyme and shallot, and baste the steak with the foaming butter.
- Remove the steak when cooked to preference and allow to rest on the chopping board.
- Add your tomatoes to the hot pan and allow to cook in the pan juices until they begin to burst.
- To plate up, first put the warm wrap on the plate, slice the steak and place on top before finishing with fresh rocket, grated parmesan, a good drizzle of the chimichurri dressing and pan roasted tomatoes.
Nutritional value (per portion)
- Calories: 762
- Fats: 42g
- Protein: 68g
- Carbohydrates: 29g