Chimichurri steak salad

  • Gluten Free


250g baby new potatoes
2 corn on the cobs
2 x 100g rump or sirloin steaks, trimmed of excess fat
1 tsp olive oil
50g wild rocket
160g cherry tomatoes, halved
½ x 140g pack fresh chimichurri sauce 


1. Place the potatoes in a large saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, then add the corn to the pan and simmer for another 8 minutes. Drain and cool slightly, then halve the potatoes and slice the corn from the cob.

2. Heat a frying pan over a high heat. Brush the steaks with ½ tsp oil and season. Fry for 2 minutes on each side for medium-rare, then set aside, ensuring all the cut surfaces are thoroughly cooked. Add the remaining ½ tsp oil to the pan and add the halved potatoes, stir frying for 2-3 minutes.

3. Divide the rocket, tomatoes, corn and potatoes between two plates and top with the sliced steak and chimichurri sauce.

Chimichurri steak salad
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,944kJ
Fat 21g
Saturated Fat 4.1g
Carbohydrate 33g
Sugars 7.9g
Protein 31g
Salt 0.4g
Fibre 10g

2 of your 5 a day; source of protein.

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This recipe was first published in August 2019.