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Steak with chimichurri salsa
- Prep time:
- 30 mins, plus up to 8 hrs marinating
- Cook time:
- 10 mins
- Serves:
- 6
Rachel Allen’s Colombian-inspired steak supper combines citrus flavours of orange, lemon and lime with an exotic avocado and watercress salad
Ingredients
For the beef marinade
- 6 cloves Garlic, finely chopped
- 1 red chilli, seeds removed, finely chopped
- 1 Orange, juice only
- 1 Lemon, juice only
- 2 tbsp chopped Parsley
- 100ml Olive oil
- 6 sirloin steaks, about 1cm thick, scored about 1mm deep with a sharp knife in a criss-cross pattern
For the chimichurri salsa
- 1 clove Garlic, finely chopped
- 1 tbsp finely chopped Spring onions
- 1 tbsp white wine vinegar
- pinch dried red chilli flakes
- 2 tbsp chopped fresh Coriander
- 2 tbsp chopped fresh parsley
- 1/2 lime, juice only
- 100ml Olive oil
- salt and freshly ground black pepper
For the avocado, orange and watercress salad
- 50ml Olive oil
- 1/2 lime, juice only
- 1 Orange, roughly chopped
- 125g Watercress
Method
1. For the beef marinade: combine the garlic, chilli, citrus juice, parsley and olive oil in a shallow non-reactive bowl or strong plastic bag, add the beef and toss in the marinade. Cover (or seal if you are using a bag) and then place in the fridge to marinate for at least an hour (or up to 8 hours).2. For the chimichurri salsa: combine all the ingredients for the salsa in a bowl and season, to taste, with salt and pepper. Set aside.
3. To cook the beef: heat a grill, frying pan or barbecue until very hot. Remove the beef from the marinade and cook for about 3-4 minutes on each side (for medium steak), or longer if prefer your meat well done. Reserve the marinade and use it to brush over the steaks during cooking. Set the steaks aside, covered, in a warm place while you make the salad.
4. For the avocado, orange and watercress salad: whisk together the olive oil and lime juice in a salad bowl and season with sea salt and freshly ground black pepper. Add the chopped orange and avocado. Toss together with the watercress.
5. Transfer the cooked beef to six serving plates and spoon over the chimichurri salsa. Serve at once with the salad.
Comments & Ratings
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Latest Comment
Are there mistakes in this recipe? 250 ml of olive oil in total is a whole bottle. 8 minutes for a 1 cm thick steak is far too much for a 'medium'. And 2 avocados and some watercress isn't going to serve 6 people.