Sharing Steak with Chimichurri & Smoky Slaw
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.
- 500g piece of sirloin steak
- Oil for rubbing
- Salt and pepper
- 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 applicable)
- 1 tsp paprika
- ¼ tsp white pepper
- 1 small clove of garlic, crushed
- Juice of 1 lemon or lime
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.
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.
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.
MORE TO EXPLORE
Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.
This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.