Chimichurri-Style Steak with Griddled Vegetables

Name: Chimichurri-Style Steak with Griddled Vegetables
Prep time: 14 min
Cook time: 18 min
Yield: 4
Cuisine: South American
Ingredients: 4 lean thin cut sirloin beef steaks; ½ teaspoon rapeseed oil; 3 tablespoons freshly chopped parsley; 3 tablespoons freshly chopped coriander; 1 garlic clove, peeled; Juice of ½ lemon; 1 teaspoon dried chilli flakes or 1 small chilli, deseeded and finely; 3 tablespoons natural low-fat yogurt; 2 medium courgettes, sliced; ½ teaspoon rapeseed oil; 100g small plum or cherry tomatoes; 200g bulgur wheat; 1 small red onion, peeled and finely chopped; 200g tenderstem broccoli; 120g pack baby spinach leaves; 1 tablespoon freshly chopped parsley; Zest of ½ lemon

Classic steak and veg, with a chimichurri-style twist! A simple, satisfying meal that elevates any meal occasion.

prep time
14 mins

cook time
18 minutes

serves
4 people

Energy
390kcal
Fat
8.8g
Saturates
3g
Carbs
43.1g
Sugars
7g
Fibre
7.3g
Protein
30.9g
Salt
0g

Ingredients

4 lean thin cut sirloin beef steaks
½ teaspoon rapeseed oil
For the Chimichurri-Style Dressing:
3 tablespoons freshly chopped parsley
3 tablespoons freshly chopped coriander
1 garlic clove, peeled
Juice of ½ lemon
1 teaspoon dried chilli flakes or 1 small chilli, deseeded and finely
3 tablespoons natural low-fat yogurt
For the Griddled Vegetable Salad:
2 medium courgettes, sliced
½ teaspoon rapeseed oil
100g small plum or cherry tomatoes
200g bulgur wheat
1 small red onion, peeled and finely chopped
200g tenderstem broccoli
120g pack baby spinach leaves
1 tablespoon freshly chopped parsley
Zest of ½ lemon

Method

Remove the steaks from the fridge at least 10 minutes before cooking to bring up to room temperature. Season and set aside.
For the chimichurri-style dressing; combine all the ingredients in a food processor or blender. Pulse or blend at high speed until combined then set aside.
Heat a large non-stick griddle pan over high heat for a few minutes until hot. Put the courgettes in a large bowl, add the oil and toss gently. Cook for 2-3 minutes, in batches, tossing frequently.
Add the cherry tomatoes towards the end of the cooking time to heat through. Season. Remove the vegetables from the pan and keep warm.
Put the bulgur wheat and onion in a large microwave proof bowl and add 250ml hot water. Cover with cling film and microwave on HIGH for 4 mins. Cover and set aside for a further 5 minutes for the grains to absorb the water.
Cook the broccoli in boiling water for 2-3 minutes, drain and add to the griddled vegetables.
Rub the steaks on both sides with the oil and season. Cook the steaks for 2-3 minutes on each side for medium, set aside for 1 minute, then thinly slice.
Combine the roasted vegetables with the bulgur wheat and spinach leaves. Arrange the sliced steak on top of the warm salad, sprinkle with freshly chopped herbs and lemon zest. Drizzle with the herb dressing and serve immediately.

Tips:

Alternatively, cook the steaks under a preheated, moderate grill. No griddle pan for the vegetables? Use a traditional non-stick pan instead. If preferred, replace the bulgur wheat with wholegrain rice.