Chimichurri-style Steak with Griddled Vegetables
This chimichurri-style steak with griddled vegetables combines tender slices of sirloin with bulgur wheat, spinach, broccoli, courgettes and tomatoes. Finished with a creamy herb, lemon and chilli dressing, it’s a colourful and delicious midweek meal that can be on the table in around 30 minutes.
Servings: 4 people
Calories: 390kcal
Ingredients
- 4 lean thin cut sirloin beef steaks
- ½ teaspoon rapeseed oil
For the chimichurri-style dressing:
- 3 tablespoons freshly chopped parsley
- 3 tablespoons freshly chopped coriander
- 1 large garlic clove, peeled
- Juice of ½ lemon
- 1 teaspoon dried chilli flakes or 1 small chilli (deseeded and finely chopped)
- 3 tablespoons natural low-fat yogurt
For the griddled vegetable salad:
- 2 medium courgettes, sliced
- ½ teaspoon rapeseed oil
- 100g small plum or cherry tomatoes
- 200g bulgur wheat
- 1 small red onion, peeled and finely chopped
- 200g tenderstem broccoli
- 120g pack baby spinach leaves
- 1 tablespoons freshly chopped parsley
- Zest of ½ lemon
Instructions
- Remove the steaks from the fridge at least 10 minutes before cooking to bring up to room temperature. Season and set aside.
- For the chimichurri-style dressing; combine all the ingredients in a food processor or blender. Pulse or blend at high speed until combined then set aside.
- Heat a large non-stick griddle pan over high heat for a few minutes until hot. Put the courgettes in a large bowl, add the oil and toss gently. Cook for 2-3 minutes, in batches, tossing frequently. Add the cherry tomatoes towards the end of the cooking time to heat through. Season. Remove the vegetables from the pan and keep warm.
- Put the bulgur wheat and onion in a large microwave proof bowl and add 250ml hot water. Cover with cling film and microwave on HIGH for 4 mins. Cover and set aside for a further 5 minutes for the grains to absorb the water.
- Cook the broccoli in boiling water for 2-3 minutes, drain and add to the griddled vegetables.
- Rub the steaks on both sides with the oil and season. Cook the steaks for 2-3 minutes on each side for medium, set aside for 1 minute, then thinly slice.
- Combine the roasted vegetables with the bulgur wheat and spinach leaves. Arrange the sliced steak on top of the warm salad, sprinkle with freshly chopped herbs and lemon zest. Drizzle with the herb dressing and serve immediately.
Alternatively, cook the steaks under a preheated, moderate grill. No griddle pan for the vegetables? Use a traditional non-stick pan instead.
If preferred, replace the bulgur wheat with wholegrain rice.
Nutrition
Energy: 390kcal | Fat: 8.8g | Saturated Fat: 3g | Carbs: 43.1g | Sugar: 7g | Fibre: 7.3g | Protein: 30.9g | Salt: 0.2g | Serving: 300g