Quick, easy and delicious griddled steak with chimichurri served with baby gem lettuce and spring onion.
Place the ingredients for the chimichurri sauce in a food processor and blitz until smooth. Set aside.
In a large bowl whisk together the olive oil, balsamic vinegar, garlic cloves, rosemary and season generously with sea salt and ground black pepper.
Heat a large griddle pan over a high heat.
Add the prepared baby gem and spring onions to the dressing and toss to coat. Shake off excess and place the vegetables on the hot griddle pan, leaving space in the centre of the pan for the steak. Using the back of a spatula press the vegetables against the grooves.
Add the steak to the remaining dressing and turn to coat completely. Place the steak in the centre of the hot griddle and cook for 2 minutes either side for medium rare depending on the thickness of the steak.
Turn the vegetables and as soon as they are tender remove from the pan, cut in thick slices.
Arrange the warm steak slices with the vegetables, drizzle with chimmichurri, and garnish with sun blushed tomatoes and pecorino.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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