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Seared steak with chimichurri dressing

Seared steak with chimichurri dressing

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(3 ratings)

Prep: 15 mins Cook: 8 mins Plus marinating

Easy

Serves 2
The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen

Nutrition and extra info

Nutrition: per serving

  • kcal452
  • fat34g
  • saturates7g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0.22g
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Ingredients

  • 300g-400g/11-14oz piece of lean rump or sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

For the dressing

  • 1 tsp cumin seeds
  • ½ tsp fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • small bunch flat-leaf parsley, leaves chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 red chilli, deseeded and finely chopped
  • 1 tsp thyme leaves
  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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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Comments, questions and tips

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Comments (3)

emsmith's picture
4

I echo the sentiments of the previous two comments. I was a little apprehensive about the dressing but it was a lovely contrast to the steak and made a refreshing change from the usual creamy or buttery dressings. I served it with the paprika potatoes as recommended. Delicious!

Frantic Flapjack's picture
4

Wasn't too sure about the dressing when I made it but it worked really well. Gave a lovely fresh flavour. I have also used this with tuna steaks and it worked with those too.

susypig's picture
4

Nice easy variation on ordinary steak. We loved it! I ground the seeds with a pestle and mortar after toasting. Definitely one to make again.

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