On trend – chimichurri
ON TREND
TIP Chimichurri can be made in a food processor and up to several hours ahead. Keep in an airtight container in the fridge.
This dressing makes a mouthwatering marinade for meats or seafood
Chimichurri Steaks with Avocado Salad Serves 4, Prep 10 mins, Cook 8 mins
4 x 200g thick-cut beef
sirloin steaks
1 butter lettuce, washed,
leaves separated
1 large avocado, halved, sliced
1/3 cup natural almonds,
toasted, chopped
¼ cup bottled French
salad dressing
CHIMICHURRI
1 cup chopped fresh parsley
2 tblsps chopped fresh oregano
2 long green chillies, deseeded,
finely chopped
1 small clove garlic, crushed
1 eschalot, finely chopped
¼ cup olive oil
2 tblsps red wine vinegar Salt and pepper, to taste
1 To make chimichurri, combine all ingredients in a small bowl.
2 Season beef with salt.
3 Heat an oiled barbecue grill plate over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil.
4 Meanwhile, combine lettuce, avocado, almonds and dressing in a bowl.
5 Thickly slice beef. Season with pepper (optional), top with chimichurri and serve with salad.