Asian-style steak with pimento salsa and'cebollas fritas' (fried onions)

Method

1. To make the chimichurri: combine all the ingredients and mix well. Pulse in a food processor or in a pestle and mortar, but do not purée. Taste and adjust the seasoning. Allow to stand for at least 2 hours before serving; preferably 24 hours.

2. Serve at room temperature. (To store: cover and store in the fridge. It will last for several days, but the flavours will weaken over time.)

3. To make the marinade: mix all ingredients together in a bowl. Place the steaks in the bowl, cover and refrigerate for at least two hours.

4. To make the pimento salsa: toss the whole pimentos in olive oil and a pinch of salt. Place in a baking dish or tin and bake in the oven for 30-40 minutes utnil dark on all sides.Remove from the oven and place in a bowl covered with cling film. Allow to cool.

5. Remove the skin and seeds from the cooled pimentos. Roughly chop and add to the marinade. Allow to stand for several hours before serving.

6. To make the cebollas fritas: preheat the oven to 200C/gas 6.

7. Whisk together the eggs and milk in a medium bowl. Toss in the sliced onion and leave to stand for 30 minutes, stirring occasionally.

Preheat the oven to 220C/gas 7.

Place the flour in a large bowl and season with salt and pepper.

Pour the oil into a deep frying pan to a depth of 2.5cm. Place over a high heat.

8. Lift the onions out of the egg mixture and toss them in the flour. Fry, in batches, until golden brown and transfer to kitchen paper to drain.

9. Place the onions in a casserole dish, sprinkle with the cheese, and bake for 10 minutes.

10. Heat a frying pan or griddle pan.

11. Cook the steaks quickly for 2-3 minutes on each side.

12. To serve: place the hot griddled steaks on serving plates and top with extra chimicurri. Serve with the cebollas friatas and a generous scoop of pimento salsa.

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Ingredients

For the chimichurri

8 garlic cloves, chopped
1 bunch Parsley, stems removed, chopped
2 tbsp fresh Oregano, chopped
65ml Olive oil
4 tbsp sherry wine vinegar
2 tbsp lemon juice
1 tsp Salt
1/2 tsp freshly ground black pepper, or to taste
250g skirt steak

For the marinade

pinch dried chilli
1/2 tsp Sugar
1 tbsp red wine vinegar
1/2 tbsp fresh thyme, finely chopped
1/2 lime, zest and juice
4 tbsp oil

For the roasted pimento salsa

200g large red pimentos
2 tbsp Olive oil

For the cebollas fritas

2 extra-large Eggs, beaten
200ml Milk
1 large spanish onion, thinly sliced
75g plain flour
110g Manchego cheese, grated
oil, for frying

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