Steak & Chimichurri Salad

Ingredients: The ingredient amounts are for two portions.

• Steak 2 (125g or 4.4oz per steak)
• Coriander 70g or 2.5oz
• Parsley 30g or 1oz
• Garlic 5 cloves
• Radish 50g or 1.8oz
• Cherry Tomato 15
• Kale 1 handful
• Cucumber 1
• Black Jasmine Rice 80g or 2.8oz
• Red Chilli 2
• Red Wine Vinegar 3 tbsp
• Salt 1 tsp
• Olive Oil 3 tbsp

Instructions:

Add the coriander, parsley, garlic cloves, red chilli’s, red wine vinegar, salt an extra
virgin olive oil to a food processor and pulse until finely mixed. Taste and adjust
salt or vinegar as needed. Set aside.

Bring steaks to room temperature. Pat dry and season generously with salt and
pepper.

Heat a heavy pan over high heat with a splash of oil. Sear steaks for 2–3 minutes
per side (for medium-rare), or longer to your liking. Rest for 5 minutes, then slice
thinly against the grain.

Remove the stems from the kale and then add them to a bowl with the rice, sliced
cucumber, sliced radish and halved cherry tomatoes. Mix well.

Top with sliced steak and drizzle generously with chimichurri. Serve immediately
while the steak is warm.