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Steak with blackened salad onions, refried beans and chimichurri
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1 small garlic clove, finely chopped
½ Waitrose Cooks’ Ingredients Red Chilli, deseeded and finely chopped
small bunch parsley, leaves and stalks chopped
very small bunch coriander, leaves and stalks chopped
very small bunch mint leaves, chopped
¾ tsp smoked paprika
1 tsp dried oregano
2 tbsp red wine vinegar
100ml extra virgin olive oil, plus 2 tbsp extra for grilling
435g can Old El Paso Refried Beans*
4 rump, ribeye or sirloin steaks (about 180g each)
16 salad onions, trimmed
1. For the chimichurri, stir the garlic, chilli, herbs, paprika, oregano, vinegar and 100ml oil in a bowl (or whizz the unchopped ingredients in a food processor to save time). Stir in 1 tbsp cold water to loosen, then season. Warm the refried beans in a saucepan.
2. Take the steaks out of the fridge 30 minutes before cooking. Rub each with a little oil; season. Put a griddle pan over a medium-high heat. When the pan is smoking hot, add the steaks (you may need to do this in batches) and cook for 2-3 minutes on each side (for medium-rare). Wrap in foil and set aside on a warm plate to rest.
3. Rub the salad onions with a little oil before griddling for 5-6 minutes, turning often, until charred and tender in the middle. Transfer to a bowl and season.
4. Divide the refried beans between warm plates, then slice the steak and place on top of the beans. Drape the salad onions over and drizzle everything with the chimichurri.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.