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Seared steak with chimichurri dressing

Ingredients

  1. Step 1 300g-400g/11-14oz piece of lean rump or sirloin steak
  2. Step 2 1 tsp cumin seeds
  3. Step 3 ½ tsp fennel seeds
  4. Step 4 small bunch flat-leaf parsley , leaves chopped
  5. Step 5 1 red chilli , deseeded and finely chopped
  6. Step 6 1 tsp thyme leaves
  7. Step 7 5 tbsp olive oil
  8. Step 8 2 tbsp red wine vinegar
Seared steak with chimichurri dressing
Calories: 452 Carbohydrate: 1 g Protein: 34 g Fat: 34 g
Cook time: 60 minutes Prep time: 15 minutes Total time: 75 minutes Servings: 2

TAGS

Dinner Main course Mexican Josh Eagleton 2 serving 30-60 minute 600 kcal or less Barbecue Barbecued steak Barbeque BBQ Beef Chimichuri sauce Entertaining Main Meal for two Outdoor eating Over an hour Romantic Sarah Cook Sirloin steak Sirloin steak Spicy steak Steak summer

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.