Steak with Chimichurri & Fresh Salad
Serves: 2
Prep time: 20 minutes | Cook time: 10 minutes plus resting
Ingredients
2 sirloin or rump steaks (≈ 200–250 g each)
30 g fresh parsley, finely chopped
3–4 cloves garlic (≈ 10–15 g), minced
10 g fresh oregano (or ~1 g dried)
60 ml red wine vinegar
120 ml olive oil
2–3 g red pepper flakes
3 g salt + 1 g black pepper
15 ml lemon juice (optional)
1 shallot (≈ 30 g), finely chopped (optional)
Salad
60–80 g mixed salad leaves
120 g cherry tomatoes
1/2 red onion (≈ 50 g), sliced
1 avocado (≈ 150 g), sliced
Method
Mix parsley, garlic, oregano, vinegar, olive oil, chilli flakes, salt & pepper (plus lemon/shallot if using). Rest 10 mins.
Season steaks with a little oil, salt & pepper.
Sear in a hot pan or grill 3–5 mins per side, then rest 5 mins.
Toss salad leaves, tomatoes, red onion & avocado with a little olive oil.
Slice steak, spoon over chimichurri & serve with salad.
Pairs perfectly with trapiche malbec reserve
available from Asda, Coop, Sainsbury’s, Tesco, Ocado
In the glass: Intense red colour with violet hues. Fruity aromas of plum and cherry. In the mouth it is round, with notes of vanilla and truffle.
Why this works with this dish: Juicy Malbec is a natural match for grilled steak, while the fresh herbs and garlic in the chimichurri bring a bright twist that makes the whole dish feel lighter and more vibrant.