Chimichurri steak is one of my favourite dishes to eat when I’m out so it’s been on my list of things to make for a while. Tonight, needing a meat fix, I decided to give it a whirl and it the result was delicious. The whole meal is lovely and light and summery with some delicious flavours and textures.
Serves 2 = 6sp per serving (Flex)
For the steak
2 x 195g lean rump steak, raw
½ tsp ground cumin and ground coriander
Good pinch of cayenne pepper
Salt and pepper
2 tbsp chimichurri sauce, homemade or shop bought (I used Tesco’s which is 1sp for 2 tbsp)
For the tomatoes
Small pack of vine tomatoes
1 tsp olive oil
Splash of balsamic vinegar
2 or 3 garlic cloves, unpeeled and roughly bashed
Butternut Squash Chips (Chop the BNS into wedges, par boil for a few minutes, drain and pop onto a hot baking tray, spray with 1kal, season well with salt, pepper and chilli flakes and pop in the oven for 45 minutes)
Asparagus, woody ends removed
Pre heat the oven to 180c and begin by popping the BNS chips in the oven.
Then in a small baking dish, pop in the tomatoes on the vine and the garlic. Drizzle over the oil and balsamic vinegar and season well. Once the chips have been in the oven 15 minutes, pop the tomatoes in.
Next mix together the cumin, coriander and cayenne with seasoning and coat the steak well, rubbing in the spice mixture. Coat each steak in 1 tbsp of chimichurri sauce. Pre heat a griddle pan, spray with 1 kal and cook the steaks to your liking (we like medium rare so 3 or 4 minutes on each side).
Once the steak has cooked, pop on a plate to one side to rest.
To the same griddle pan, add the asparagus, spray with 1kal and cook for 4-5 minutes to your liking.
Once everything is cooked, pop onto a plate and drizzle of the juices that have run out of the steak whilst resting.