Super simple all you need is a big bowl, chopping board, knife and a good pan. Barely any washing up, BONUS!
It was super hot over the weekend here in England! After working all day planting strawberries and suddenly having to replace an oven, I wanted something quick but filling.
After a little gander in the fridge I was able to come up with a dish, mostly due to the fact I had pineapple from a cocktail I had made earlier (Malibu mystery if you're interested) as well as already defrosting the steaks before the oven blew up!
Equipment;
Chopping Board
Knife
Spice grinder OR mini blender (Not essential just makes the dressing combine better)
Frying pan
Tongues
Big bowl
Chimichurri dressing; Not the end of the world with dried herbs, I used dried oregano!
5 garlic cloves crushed
3 tsp Oregano
4 tbsp. Parsley
4 tbsp. Coriander
2 tbsp. Mint
1/2 tsp chilli flakes
5 tbsp. red wine vinegar
5tbsp olive oil
Salt & pepper to taste
Salad; Below either cut into chunks or slices, basically whatever you want
100g Kale
100g pineapple
2 Radish bulbs
1 Red pepper
2 Raw Beetroots
8 Strawberries (Depending on size)
1 Carrot
Steak;
1 tsp Paprika
1 tsp garlic pepper
1 tsp salt
Small amount of lemon zest
1 tbsp. butter for frying
(If you want to cheat buy steak seasoning)
To begin add all the chimichurri ingredients into you spice grinder and blend well, then leave to rest.
Chop all the salad bits however you like, chunks, slices, fancy swan... then add to the bowl. Pour over the chimichurri and give it a good mix, then leave to the side.
Heat your pan on a medium to high heat with some butter. Once it starts to foam add in your steaks.
Cook to desired colour.
Once cooked, remove from the pan and rest them on the chopping board whilst you serve up the salad, then cut into thinner slices and place on top.
Now tuck in!
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