All recipesClub FavouritesChimichurri fillet steak salad30 min 2 portionsSave recipeJoin to planI cooked thisPrint cardYearly members: printable PDFIngredientsCooking for2170g fillet steakSalt and freshly ground black pepper2 slices garlic ciabatta250g baby potatoes, halved2 small cooked beetroot, cut into wedges75g rocket leaves100g cherry tomatoes, halved100g cucumber, sliced2 spring onions, thinly sliced150g mushrooms, halved1 small bunch fresh parsley, finely chopped1 tsp garlic purée1 small red chilli, finely chopped (or 1/2 tsp chilli flakes)1 tbsp red wine vinegar3 tbsp olive oil1/2 tsp dried oregano1/2 tsp salt1/2 tsp black pepperJuice of 1/2 lemon (or lemon juice, optional)Method1Remove the steak from the fridge 30 minutes before cooking to reach room temperature.2Boil salted water, add halved baby potatoes, cook 12-15 minutes until tender. Drain and cool slightly.3In a small bowl, mix parsley, garlic, chilli, red wine vinegar, olive oil, oregano, salt, black pepper, and lemon juice. Let sit while cooking steak.4Rub steaks with olive oil, season with salt and black pepper. Heat griddle or pan until smoking hot.5Cook steaks 3-4 minutes each side for medium-rare (adjust time as needed). Remove and rest 5 minutes covered with foil.6Add mushrooms to steak pan with garlic purée, salt, and pepper; cook until softened.7Cook garlic ciabatta in oven per package instructions.8On plates, arrange salad, potatoes, mushrooms, and garlic bread. Thinly slice steak, place on salad, and spoon chimichurri sauce on top. Enjoy!#Beef#Under 30 minsComments Sign in to leave a comment.Be the first to leave a note.
