Picanha Steak and Chimichurri Salad

Ingredients (serves 2)

Salad

1 6oz picanha steak

100g Rocket

½ can chickpeas drained

1 tsp smoked paprika

½ tsp of red chilli powder

Olive oil

6 cherry tomatoes halved

½ red onion sliced

30g Parmesan

 

Chimichurri

50g coriander finely chopped

50g flat leaf parsley

1 bulb garlic minced

½ red chilli finely chopped

½ red onion finely diced

50g of red wine vinegar

100g of olive oil / rapeseed oil

Pinch of salt

Pinch of black pepper

Cooking instructions

Step

1. Salt, pepper, and drizzle olive oil over each side of the steak and set aside covered for at least 20 mins at room temperature.
2. Drain the chickpeas and scatter onto a baking tray with the smoked paprika, chilli powder, salt, pepper, and a glug of olive oil. Mix well and put in the oven for 15 mins at 220c.
3. For the Chimichurri; add all the ingredients into a bowl and mix well with a spoon. The consistency should be a coarse, thick, pourable texture and if not, add another glug of olive oil and mix again.
4. Next, heat a frying pan to a very high heat, add the steak and sear both sides for 3-4mins until the internal temperature reaches 55c (for medium rare). Take the steak off the heat and place it on a chopping board to rest for 5-10 mins.
5. Remove the chickpeas from the oven and add them to a big serving bowl along with the sliced onions, halved tomatoes, rocket, 2 tsp of the chimichurri and toss gently combining the dressing the ingredients. Using a peeler, create ribbons with the parmesan and drop some in the bowl saving some for later.
6. Once the steak has rested, slice into thin strips. This should be done diagonally against the grain, which will create a more tender mouthfeel.
7. Place the dressed salad in a large serving platter and scatter the parmesan ribbons, steak strips and the remaining chimichurri on top.

Enjoy!