Chargrilled beef with chimichurri sauce recipe

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Chimichurri is a bright green sauce, a bit similar to pesto. And it tastes amazing with grilled meat!

  • Yield: 2 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 25 Minutes

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
  1. 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.
  2. 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.
  3. Place the rocket and cooked vegetables in a large bowl and toss gently to combine.
  4. To make the tahini yoghurt dressing, whisk the yoghurt, tahini, garlic, lemon juice, salt and pepper together in a small bowl.
  5. 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.
  6. 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.
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