Steak salad with chimichurri sauce
Ingredients
for 4 person
| 3 tbsp | red wine vinegar |
| 6 tbsp | olive oil |
| 1 | garlic clove |
| 1 | red chilli, deseeded |
| ½ bunch | coriander, leaves torn off |
| ½ bunch | flat-leaf parsley, leaves torn off |
| 3 sprig | oregano, leaves torn off |
| ¼ tsp | salt |
| 1 | T-bone steak (approx. 600 g) |
| ½ tbsp | olive oil |
| ½ tsp | salt |
| a little | pepper |
| 3 | baby lettuce, cut lengthwise into sixths |
| 1 bunch | radish, thinly sliced |
| 2 | avocado, sliced |
How it's done
Chimichurri sauce
Puree the vinegar with all the other ingredients up to and including the salt.
Charcoal/gas/electric grill:
Remove the meat from the fridge approx. 1 hr. prior to grilling. Brush the meat with oil, season, cover and grill over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins.
Salad
Mix the lettuce, radish and avocado with half of the chimichurri sauce. Carve the meat, serve with the salad, drizzle with the remainder of the chimichurri sauce.
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