SEARED STEAK WITH CHIMICHURRI DRESSING

Seared steak with chimichurri dressing image

The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen

Provided by Sarah Cook

Time 1h

Number Of Ingredients 8

Previous Next

Ingredients

300g-400g/11-14oz piece of lean rump or sirloin steak
1 tsp cumin seeds
½ tsp fennel seeds
small bunch flat-leaf parsley , leaves chopped
1 red chilli , deseeded and finely chopped
1 tsp thyme leaves
5 tbsp olive oil
2 tbsp red wine vinegar

Steps:

To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper - you can add salt just before serving.
Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you're making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat - spooning over the remaining dressing.

Nutrition Facts : Calories 452 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.22 milligram of sodium