Steak Salad with Chimichurri Dressing



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.


  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2384.88kJ
Fat 41.6g
Saturated Fat 9.6g
Carbohydrate 7.3g
Sugars 5.7g
Salt 0.4g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Sun May 01 15:01:00 BST 2011.