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Home Competition Recipes Florette's story
- Tasty escapes-inspired
- Chopped cheese sandwich
- Cod with spiced rice salad
- Laab salad
- Prawn buzara
- Shredded beef salad
- Everyday classics
- Roasted cauliflower & chickpea salad
- Chimichurri steak salad
- Kimchi salad bowl
- Mediterranean tuna salad
- Easy super green salad
Chimichurri steak salad
Say goodbye to boring salads with this satisfying combination of succulent steak slices, tangy chimichurri and crunchy Florette Classic Crispy
Serves • 2-4
Prep • 15 mins
Cook • 8 mins
Easy
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Ingredients
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2 sirloin steaks (around 250g each) 1 tbsp oil 140g Florette Classic Crispy ½ cucumber, halved lengthways, deseeded, and sliced 200g radishes, quartered 2 carrots, peeled into ribbons handful of crispy onions, to serve
For the chimichurri
30g parsley, finely chopped 2 tsp dried oregano ½ tsp red pepper or chilli flakes 125ml extra virgin olive oil 2 tsp red wine vinegar ½ garlic clove, grated
Method
Step 1
Remove the steaks from the fridge about 30 mins before cooking, so they’re closer to room temperature.
Step 2
Heat the oil in a frying pan over a high heat. Season the steak on both sides and fry for 4 mins on each side, until golden for medium-rare, then transfer to a board to rest for 4 mins, before slicing.
Step 3
Meanwhile, whisk all the chimichurri ingredients together and season to taste. In a bowl, toss the Florette Classic Crispy, cucumber, radishes and carrots with half the chimichurri.
Step 4
Arrange the tossed salad on a large platter with the sliced steak piled on top. Drizzle over the remaining chimichurri to taste and serve with a sprinkling of crispy onions.
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