Seared steak with chimichurri dressing

Seared steak with chimichurri dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…