Seared Steak With Chimichurri Dressing
This recipe for grilled steak with chimichurri dressing is bursting with vibrant flavors and fresh herbs. The combination of toasted cumin and fennel seeds adds a fragrant depth to the zesty chimichurri sauce. The steak is marinated in this flavorful dressing before being cooked to perfection on a barbecue or pan. Each bite offers a tender and juicy steak complemented by the herbaceous and tangy notes of the chimichurri. It's a delightful dish that will impress your taste buds with every bite.
— Constant Cookbook
Ingredients
- 300g-400g/11-14oz piece of lean rump or sirloin steak
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- small bunch flat-leaf parsley , leaves chopped
- 1 red chilli , deseeded and finely chopped
- 1 tsp thyme leaves
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
Instructions
- To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.
- Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
- Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.
Cook Time
8M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 452 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 34 grams protein
- Sodium Content: 0.22 milligram of sodium
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