STEAK AND CHIMICHURRI SALAD

PREP TIME: 20 MINS

COOK TIME: 10 MINS

SERVES 4 (AS A LIGHT MEAL)

350g lean rump steak,

trimmed of fat

Freshly ground black pepper 100g rocket leaves

125g wholemeal baguette or gluten-free bread, cut into 1.5cm cubes, toasted (see Cook’s Tip)

250g punnet cherry

tomatoes, halved

½ small red onion,

thinly sliced

Chimichurri sauce

1 cup firmly packed

flat-leaf parsley leaves 1 cup firmly packed

coriander leaves

60ml (1⁄4 cup) fresh

lime juice

2 Tbsp red wine vinegar 1 Tbsp olive oil

1 Tbsp water

3 garlic cloves, crushed Pinch chilli flakes

1 Make shallow diagonal cuts at 4cm intervals in a diamond pattern on both sides of the meat. Sprinkle with pepper. Set aside.

2 To make the chimichurri sauce, put parsley, coriander, lime juice, vinegar, oil, water, garlic and chilli flakes in a blender. Cover and pulse until nearly smooth. 3 Preheat a barbecue grill on medium. Add the steak and cook for 3-4 minutes each side, for medium, or until cooked to your liking, brushing with 2 Tbsp of the sauce during the last 5 minutes of cooking. Transfer to a plate, cover loosely with foil and set aside.

4 Combine rocket, bread cubes, tomato, onion and remaining sauce in a large bowl. Thinly slice meat across the grain. Divide the rocket mixture between serving plates. Top with the steak. Serve.

COOK’S TIP

To toast the bread cubes, spread over a baking tray. Bake in an oven preheated to 180°C (fan-forced) for 8-10 minutes, stirring once, or until golden brown.

Chimichurri sauce has been an Argentinian staple for centuries