Serves 2
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.
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 applicable)
- 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.
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