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Chimichurri steak salad
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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.
Typical values per serving:
2 of your 5 a day; source of protein.
This recipe was first published in August 2019.