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Seared steak with chimichurri dressing

The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen

  • Prep: 15 mins
    Cook: 8 mins
    Plus marinating
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 452
  • Carbohydrates 1
  • Saturated Fat 7
  • Sugar 0
  • Protein 34
  • Fat 34
  • Fibre 0
  • Salt 0.22

Nutrition per serving

  • Calories 452
  • Carbohydrates 1
  • Saturated Fat 7
  • Sugar 0
  • Protein 34
  • Fat 34
  • Fibre 0
  • Salt 0.22

Ingredients

  • 300g-400g/11-14oz piece of lean rump or sirloin steak
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • small bunch flat-leaf parsley, leaves chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp thyme leaves
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar

Method

  1. To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.

  2. Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.

  3. Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.

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