These chimichurri steak flatbreads have Friday night written all over them.
Chimichurri is a fresh, uncooked sauce that’s a speciality in Argentinian and Uruguayan cuisine. Made with finely chopped parsley and coriander, minced garlic, chilli, oregano, olive oil, and wine vinegar, it’s used in cooking but also as a delicious condiment for grilled meat — the perfect partner for a sizzling steak.
In this simple recipe from Niall Kirkland, you can enjoy a little taste of South America from your own kitchen. These flavour-packed flatbreads are ideal for a delicious dinner with friends and family.
Serves 4
Ingredients
For the chimichurri:- A small bunch of coriander (very finely chopped)
- A small bunch of parsley (very finely chopped)
- 1 green chilli (deseeded and finely chopped)
- 3 tbsp. extra virgin olive oil
- 2 tbsp. white wine vinegar
- A pinch of salt
- 2-3 tbsp. onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 peppers (chopped)
- 1 red onion (chopped)
- 2 tbsp. 100% Coconut Oil
- 1 tbsp. oregano
- 200g sirloin steak
- 4 flatbreads
- Mixed salad to serve
Method
- Preheat the oven to 180°C/350°F.
- Add the pepper and red onion to a baking tray, drizzle with a tablespoon of coconut oil, season with salt, pepper, and oregano and bake for 20 minutes.
- Next, add all of the chimichurri ingredients to a small bowl and mix together well. Set aside.
- Heat a tablespoon coconut oil in a cast iron pan. Wait until the oil is smoking and then add your steak. Leave to fry for 3-4 minutes before flipping and cooking for another 3-4 minutes.
- Remove and leave your steak to rest for a few minutes before thinly slicing. While you’re waiting, heat your flatbreads for a minute or so in the oven.
- Now build your flatbreads — add mixed salad, then the roast veg and steak slices, and top with chimichurri sauce. Enjoy!
Try these next:
Nutritional info per serving:
| Calories | 481 |
|---|---|
| Total Fat | 24g |
| Total Carbohydrates | 49g |
| Protein | 14g |
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
