zoom Chimichurri steak salad

    Save to your scrapbook

    Chimichurri steak salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chimichurri steak salad

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars