Serves 6 Preparation: 10 min Cooking: 6 min
CHIMICHURRI SAUCE
- 2 handfuls parsley
- 3 garlic cloves
- ½ red onion
- 5 ml (1 t) dried oregano
- 2,5 ml ( ½ t) dried basil
- 1 sprig rosemary
- 2,5 ml (½ t) chilli flakes
- 45 ml (3 T) red wine vinegar
- 45 ml (3 T) olive oil
- salt and pepper
STEAK SALAD
- 500 g beef steak, butterflied
- 60 ml (¼ c) olive oil
- 1 packet mixed baby salad leaves (watercress, spinach and rocket)
- 200 g cherry tomatoes, seared in a frying pan
- 80 g mozzarella balls, torn
1 Chimichurri sauce Place all the ingredients in a blender and blitz until well-combined.
2 Steak salad Heat a griddle pan over medium heat and coat the steak with olive oil.
3 Cook the steak both sides for about 3 minutes until to your liking. Transfer the meat to a board and let it rest for at least 3 minutes. In the meantime, combine and toss the salad greens and tomatoes.
4 Slice the steak as thinly as possible across the grain.
5 Assemble the salad, adding the slivers of steak. Drizzle with chimichurri sauce
