Hot paprika potatoes with garlic mayo
This spicy accompaniment to barbecued steak tastes even better eaten outside
Seared steak with chimichurri dressing
Serves 2
Easy
Prep:
Cook:
Plus marinating
The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen
Skip to ingredients
For the dressing
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- small bunch flat-leaf parsleyleaves chopped
- 1 red chillideseeded and finely chopped
- 1 tsp thyme leaves
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
Nutrition: per serving
- kcal452
- fat34g
- saturates7g
- carbs1g
- sugars0g
- fibre0g
- protein34g
- salt0.22glow
Method
step 1
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.
step 2
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.
step 3
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.
