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Steak Salad with Chimichurri Dressing
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2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
2 tsp chopped oregano leaves
1 garlic clove, crushed
1 green chilli, chopped
2 tbsp white wine vinegar
90ml extra virgin olive oil
½ tsp caster sugar
2 tbsp lime juice
4 cooked beetroot, cut into wedges
2 avocados, stoned, peeled and diced
120g babyleaf herb salad
4 x 1cm-thick sirloin steaks, from the meat counter
1 tbsp olive oil
1. Put all the dressing ingredients in a bowl; season and mix well. Arrange the beetroot, avocado and salad on plates.
2. Heat a frying pan on a high heat. Brush the steaks with the oil; season. Cook for 1 minute each side, or as you like. Rest, then slice and serve with the salad and dressing.
Typical values per serving:
This recipe was first published in May 2011.