Olive chimichurri steak with padron peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 tbsp rapeseed oil, plus 1 tsp
- 250g sirloin steak, trimmed of excess fat
- 250g courgettes, thickly sliced
- 150g padron peppers
For the olive chimichurri
- 1 tbsp red wine vinegar
- 15g parsley, finely chopped
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 25g pitted green olives, roughly chopped
- 1 tsp dried oregano
Method
- STEP 1
Heat a heavy frying pan over a high heat. Drizzle 1 tsp oil over the steak and season well. Fry for 2-3 mins each side, depending on how thick the steak is (see our guide here) and remove to a plate. Cover and set aside to rest. Return the pan to a medium-high heat and tip in the courgettes. Fry for 4 mins until lightly browned before stirring in the padron peppers. Turn the heat up to high and cook for 4 mins until everything is lightly charred. Remove the pan from the heat and season well. Set aside.
- STEP 2
For the olive chimichurri, combine the vinegar, parsley, garlic, chilli, olives and oregano together with the remaining 2 tbsp oil and season well. Mix the steak resting juices into the pan with the charred veg. Tip the veg onto a plate, slice the steak and arrange over the veg. Drizzle over the chimichurri.
