Steak with chimichurri and charred broccolini
Seared sirloin sliced over charred broccolini, spooned with a sharp, garlicky parsley and oregano chimichurri. Steakhouse flavour in under 20 minutes.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 850 kcal
Ingredients
Method
Take the steaks out of the fridge, pat dry and season well with salt and pepper on both sides. Heat a large heavy frying pan or chargrill over high heat for 2 minutes until very hot.
While the pan heats, make the chimichurri: stir the parsley, oregano, garlic, chilli flakes, vinegar and olive oil together with 1/2 teaspoon salt. Taste; it should be sharp and punchy.
Rub the steaks with the neutral oil and cook for 3 minutes each side for medium-rare, or 4 minutes each side for medium, turning once. Don't move them while they sear.
Move the steaks to a board and rest them while you cook the broccolini. Add the broccolini to the hot pan with a drizzle of olive oil and a pinch of salt and cook, turning, until charred in spots and just tender.
Slice the steak thickly across the grain. Pile the broccolini on plates, top with the steak and any resting juices, and spoon over plenty of chimichurri. Serve with lemon.
Tips
- Press the centre of the steak with your finger: soft with a little spring is medium-rare, springy and firm is medium.
- Leftover chimichurri keeps in a jar in the fridge for up to 3 days and is great on eggs, chicken or roast veg.
- Swap the broccolini for green beans or asparagus, or serve with crusty bread to mop up the juices.
