Chimichurri is a bright green sauce, a bit similar to pesto. And it tastes amazing with grilled meat!
Ingredients
- Oil spray
- 1 medium sweet potato, peeled and diced
- 1 medium courgette, diced
- 1 medium red pepper, seeds removed and diced
- 60 g frozen corn kernels, thawed
- 150 g tinned cannellini beans, drained and rinsed
- 1 small handful rocket leaves
- 170 g lean beef steak
Chimichurri Sauce
- 1 large handful fresh parsley
- 2 teaspoons oregano leaves
- 1 garlic clove, crushed
- 1 spring onion, chopped
- ½ teaspoon dried chilli flakes
- 2 teaspoons lemon juice
- ¾ teaspoon olive oil
- 2 teaspoons white wine vinegar
- Sea salt and ground black pepper, to taste
Tahini Yoghurt Dressing
- 200 g low-fat plain yoghurt
- 1 teaspoon tahini
- ½ garlic clove, crushed
- Lemon juice, to taste
- Sea salt and ground black pepper, to taste
How to Make It
- To make the chimichurri sauce, place the parsley, oregano, garlic, spring onion, chilli flakes, lemon juice, oil, vinegar, salt and pepper in a food processor and pulse until well combined. Set aside.
- Heat a large non-stick frying pan over medium heat and spray lightly with oil spray. Add the sweet potato and cook for 5 minutes, stirring occasionally. Add the courgette, pepper and corn and cook for a further 5 minutes or until the sweet potato is tender (you should be able to easily push a fork into it). Add the cannellini beans and cook for a further minute or until warmed through.
- Place the rocket and cooked vegetables in a large bowl and toss gently to combine.
- To make the tahini yoghurt dressing, whisk the yoghurt, tahini, garlic, lemon juice, salt and pepper together in a small bowl.
- Heat a barbecue grill-plate or chargrill pan over high heat. Grill the steak for 4–5 minutes or until slightly charred. Turn the steak over and cook for a further 5–7 minutes for medium or continue until cooked to your liking. Cover loosely with foil and set aside to rest for 2 minutes. Slice the steak into bite-sized pieces.
- To serve, place the vegetable and rocket salad on two serving plates and top with the sliced steak. Drizzle over the chimichurri sauce and tahini yoghurt dressing.