Sharing Steak with Chimichurri & Smoky Slaw
This dish is from my #EatInSeason: Summer Inspiration.
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: packed full of herbs, garlic and spices, it is a superb alternative to commercially bought BBQ sauces or marinades.
You’ll Need (serves 2)
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
- 1 tsp paprika
- ¼ tsp white pepper
- 1 small clove of garlic, crushed
- juice of 1 lemon or lime
Step-by-Step
- To make the 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.
- To make the 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.
- To cook the 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.
Photo credit: Emma Godwin