zoom Chimichurri steak salad
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    Chimichurri steak salad

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    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.

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