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Chimichurri bavette with corn & black bean salad
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2 sweetcorn cobs
1 small red onion, thinly sliced
2 tbsp red wine vinegar
1 tsp clear honey
100g sun-drenched tomatoes (from a 190g pack), oil drained and reserved
425g can Old El Paso Black Beans, well drained
28g pack coriander, roughly chopped
25g pack flat leaf parsley, roughly chopped
280g pack chimichurri bavette steaks
1. Boil the sweetcorn cobs for 8 minutes, or until just tender. Toss the onion with 1 tbsp vinegar and ½ tsp honey, plus a pinch of salt, and set aside.
2. Make a dressing using 1 tbsp vinegar, ½ tsp honey and 1 tbsp oil from the tomatoes, plus some seasoning. Very roughly chop the tomatoes, then toss with the beans and herbs on a large platter. Brush the steaks with a little of the tomato oil.
3. Heat a griddle pan over a high heat. When very hot, sear the steaks for 2 minutes on each side for rare, or 3 minutes for medium. Rest on a board, loosely covered with foil for 5 minutes. Meanwhile, griddle the sweetcorn to blacken it here and there.
4. Slice the corn from the cobs, then scatter over the salad, followed by the pink onions and dressing. Slice the steaks thickly and against the grain of the meat, then serve with the salad.
Cook’s tip The steaks need to be taken out of the fridge for 20 minutes before cooking to come up to room temperature – set an alarm if you think you might forget! This makes all the difference to the cooking and eating.
Typical values per serving:
High in protein/1 of your 5 a day/gluten free