Mexican-chimichurri-steak-recipe

Mexican Chimichurri steak

With earthy, herby undertones and a hint of spice, this sauce is a perfect partner for a juicy steak

By , 06 October 2016
Mexican Chimichurri steak
  • Ready in: 10 mins
  • Serves: 2
  • Price: £4.64 per serving

Tip:Simmer some sliced red onion in a little cider vinegar along with some black pepper, crushed garlic and oregano. Cool and chill overnight in the fridge. Serve with your favourite Mexican dish. Store in a fridge for up to 2 weeks.

Nutritional Info
Each 363g serving contains
  • Cals 436
    22%
  • Fat 18.2
    26%
  • Sat Fat 5.4
    27%
  • Sugar 5.1
    6%
  • Salt 1.09
    18%
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 2 tsp olive oil
  • 2 Asda Butcher’s Selection Ribeye or Rump Steaks
  • Ground black pepper
  • 100ml Asda Chimichurri Marinade
  • 90g bag Asda Baby Leaf & Rocket Salad
  • Mexican pickled onion, sliced, to serve (optional). See tip above.
  • Fresh coriander, chopped, to serve (optional)
Method
  • Rub the olive oil all over the steaks and season with a good pinch of black pepper.

  • Place the steaks in a hot pan, or under a grill, and cook for about 5 minutes for medium (or to your liking), turning every minute. Allow the steaks to rest for 3 minute, then slice into strips.

  • Toss the steak in 50ml of the Chimichurri Marinade. Arrange the salad leaves on plates, then top each with some of the steak, and scatter over a few pickled onions and the coriander, if using. Drizzle over the remaining Chimichurri Marinade and serve.