Sharing Steak with Chimichurri
& Smoky Slaw

summer time

GLUTEN-FREE, DAIRY-FREE

Surely no summer is complete without a BBQ to celebrate a barmy summer’s day or evening? This sharing steak, with Chimichurri salsa and smoky hot slaw, is a winning combo. If you aren’t familiar with Chimichurri, it is a staple of Argentinean cuisine, most often served with steak – but it also works well with smoky grilled fish and chicken.

If you can, opt for high quality grass-fed organic beef for ethical as well as nutritional reasons. Beef contains a wide range of nutrients including protein, B vitamins, iron, selenium and zinc, as well as omega 3 fatty acids, and vitamin A and E.

serves 2


INGREDIENTS

The Steak
500g piece of sirloin steak
oil for rubbing
salt and pepper

Chimichurri Salsa 
6 cherry tomatoes
1 shallot, finely diced
small bunch (20g) coriander
small bunch (20) parsley
1tsp chilli flakes
1 clove garlic, crushed
2 tsp dried oregano
1 tbsp good sherry vinegar (or balsamic)
salt and pepper
3 tbsp extra virgin olive oil

Smoky Hot Slaw
½ white cabbage, finely sliced
½ red cabbage, finely sliced
2 carrot, julienned or grated
zest of 1 lemon or lime
½ tsp salt flakes
6 tbsp good mayonnaise (gluten & Diary free if applicatbale0
1 tsp paprika
¼ tsp white pepper
1 small clove of garlic, crushed
juice of 1 lemon or lime


STEP-BY-STEP

Slaw
Combine all the vegetables, with citrus zest and salt and toss well. Mix the mayo with paprika, white pepper, garlic, citrus juice and mix through the slaw.

Salsa
Finely chop all the ingredients and combine. You can also do this in a blender to save time, but I prefer the texture when it’s hand chopped.

Steak
Pre-heat the oven to 220c / 200fan / gas mark 7. If cooking indoors, keep the steak whole and oil and season it well – heat a griddle pan to hot (be patient), sear on both sides, then finish in the oven for 5-10 minutes, until done to your liking. If using a BBQ, cut the steak into two thinner steaks, season and cook for 2-3 minutes on each side, or to your liking. Leave to rest before slicing into strips. Top with salsa and serve with the slaw.