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Steak Chimichurri Salad

with garlic ciabatta

A healthier take on steak night that jazzes up your salad. This chimichurri sauce is very moreish and is the perfect companion to the slices of juicy steak.

20 minutes
25 minutes


Ingredients checklist

Step #1:

First, we need to prep our steaks. Slice the meat into long and thin strips, discarding any fat. Next, in a small bowl add your steak and coat it in soy sauce. Season with salt and pepper and stir so every piece of meat is covered in the marinade, set aside. Preheat your oven to 180 °Cfor the garlic ciabatta. 180°C

Step #2:

Dice your tomatoes into cubes and put these into a bowl with a quarter of the coriander, 1tbsp of extra virgin olive oil and salt and pepper. Stir this mix and set aside. This is my favourite way to prepare tomatoes for a salad because it brings out the juiciness and tastes deliciously salty!

Step #3:

Time to get started on the chimichurri sauce! In a jug, put in the rest of the coriander, the parsley, the finely chopped chilli, juice of half a lime, 2 cloves of finely chopped garlic, the rest of the extra virgin olive oil and white wine vinegar. Using a hand blender, blitz all the ingredients until it forms a paste. Loosen the mixture up with 1tbsp of cold water and stir, season with salt and pepper and set aside.

Step #4:

For the garlic ciabatta, cut the bread into long thin slices and place on a baking tray with tinfoil. In a bowl, thoroughly mix the butter and remaining cloves of garlic (finely chopped into small cubes.) Spread your garlic butter over the slices of bread and put them into the oven for roughly 5-10minutes, until the bread is golden and toasted.

Step #5:

In a frying pan, gently cook the strips of steak. This should take roughly 5 minutes, depending on how you like your steak cooked. Meanwhile, it’s time to assemble your salad! In large serving bowls, put in the rocket. Slice up the avocados and beetroot and put it on top of the rocket. Top it all off with the oily tomatoes your prepped earlier and the sundried tomatoes. Once the steak has been cooked, assemble it on top of your salad.

Step #6:

Put the pine nuts onto a baking tray and gently roast them for 5 minutes, until they are golden in colour and releasing their nutty aroma. Sprinkle them over your salad along with the chimichurri sauce. Serve with the garlic ciabatta and enjoy!