Chimichurri surf and turf

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Chimichurri surf and turf is the perfect meal for sharing with a table of friends and family and it really does take very little effort. The quantities of steak and prawns are merely a guide so adjust according to appetite! The chimichurri can be made in advance, covered and stored in the fridge until you need it. Chimichurri should have a kick whilst still being able to taste the herbs and other ingredients so aim for a perfect balance. Use the best prawns you can find and afford as the flavour will be unrivalled. Eating shell on prawns can be a fun but messy affair so provide finger bowls for your guests too.

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Ingredients- serves 4
Small bunch of fresh flatleaf parsley
Small bunch of fresh coriander
2 garlic cloves
1 shallot
1 fresh red chilli
4-5 tbsp olive oil plus extra for cooking
Juice of half a lemon
2 tsp red wine vinegar
2-3 sirloin steaks
16-20 tiger prawns- raw and shell on
Salad leaves to serve- I used rocket, spinach and watercress

1. To make the chimichurri, blitz the parsley, garlic, shallot, chilli, oil, lemon and vinegar in a processor so grab your pestle and mortar and give it a good old bash! Set aside until ready to use.

2. When you are ready to cook the steak, take a griddle pan and heat until smoking hot. Season and lightly oil the meat and cook to your liking. I allow 1 minutes each side for your average size sirloin for rare but cook according to your tastes. Remove from the pan and allow to rest.

3. Whilst the steak is resting, cook the prawns. Take a frying pan and heat a glug of oil. Cook the prawns until pink and cooked through. Use some of the chimichurri and toss well to coat the prawns. When the steak is ready, cut into slices. Take a large serving platter and scatter the salad leaves. Place the steak on the platter and spoon over some of the chimichurri before arranging the prawns around. Finish off with more of the chimichurri and serve immediately.

Chimichurri surf and turf- a treat fit for any occasion!

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Rib eye with punchy chimichurri and roasted vegetables

Think of beef and you think of Argentina- the spiritual home of all things meaty! Chimichurri is a classic accompaniment to a good steak. Its fresh and punchy flavours bring out the best of a rib eye so read on and get cooking. I bought smoked sea salt from the lovely people at www.thespiceshop.co.uk.

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Ingredients- serves 4
For the chimichurri
Small bunch of fresh flatleaf parsley
2 garlic cloves
1 shallot
1 tsp fresh red chilli
2-3 tbsp olive oil
Juice of half a lemon
2 tsp red wine vinegar

For the vegetables
400g new potatoes
Smoked sea salt (or regular)
2 bell peppers- red and yellow work well
1 courgette
2 red onions
2 tsp oregano- dried or fresh
Olive oil
Few garlic cloves- unpeeled

4 rib eye steaks

1. You can start in advance by prepping the chimichurri. Simply roughly chop the ingredients and add to the wet ingredients and give a quick blitz in a food processor. You are after a saucy consistency. Alternatively finely chop the ingredients and give it all a good bashing in a mortar and pestle! Cover and set aside until you need it.

2. For the vegetables, cut the peppers and courgettes into chunks and the red onions into wedges and toss with a good drizzle of oil. I nestle a few whole garlic cloves in amongst the vegetables before seasoning well, popping the oregano in and off you go! Roast in a preheated oven for around 20 minutes at 180c/ 160fan until tender.

3. I like to serve this with simply roasted new potatoes. Start by parboiling the potatoes for a few minutes before draining well. Pop them in a baking tray with another good glug of oil and sprinkle over some smoked salt. I love the edge that this salt gives and it goes with the steak perfectly. Roast in the oven next to the vegetables for around 30 minutes until golden.

4. When the potatoes have around ten minutes left, prepare the steak. I like a beautiful rib eye but anything robust works well here- maybe save the fillet for another day though… Season the meat well and rub a little oil over it before cooking in a hot pan/ griddle. For an average rib eye I like to give it two minutes on each side for a rare finish but cook according to your preference so long as it’s not well done! There is more flavour from boot leather!

5. Rest the rib eye whilst you take the roasted vegetables and potatoes from the oven. Either divide the veggies between four plates or serve on a large platter with slices of the steak over the top and finished with a drizzle of the chimichurri so everyone can help themselves.

Rib eye, roasted vegetables and smoked salt potatoes with a classic chimichurri- you’ll love it!