Picanha Steak and Chimichurri Salad
Ingredients (serves 2)
1 6oz picanha steak
½ can chickpeas drained
1 tsp smoked paprika
½ tsp of red chilli powder
6 cherry tomatoes halved
½ red onion sliced
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
- Salt, pepper, and drizzle olive oil over each side of the steak and set aside covered for at least 20 mins at room temperature.
- 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.
- 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.
- 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.
- 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.
- Once the steak has rested, slice into thin strips. This should be done diagonally against the grain, which will create a more tender mouthfeel.
- Place the dressed salad in a large serving platter and scatter the parmesan ribbons, steak strips and the remaining chimichurri on top.