• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Steak, Chimichurri & Sweetcorn Salsa

    Argentinian chimichurri sauce is big, bold and packs a world of flavor into one hit. This Steak, Chimichurri & Sweetcorn Salsa uses chimichurri as a dressing for the tomato-avocado-sweetcorn salsa making the perfect adornment for a juicy rare steak. This is delicious just as it is, but to serve as a heartier meal pair with sweet potato chips or a green salad.


    Ingredients
    For the Salsa
    1/2
    red onion, finely chopped
    1
    garlic clove, finely chopped
    1
    red chilli, deseeded and finely chopped
    2
    tablespoons
    red wine vinegar
    4
    teaspoons
    Olive Oil
    1/4
    teaspoon
    hot chili powder
    *
    Sea salt and freshly ground black pepper
    1
    sweetcorn cob
    1
    tablespoon
    finely chopped parsley
    1/2
    teaspoon
    dried oregano
    1
    ripe avocado
    4.5
    ounces
    cherry tomatoes, quartered
    For the Steak
    4
    ribeye or sirloin steaks
    2
    teaspoons
    Olive Oil
    Directions
    First make the chimichurri salsa. Put the onion, garlic, chili and vinegar in a bowl and set aside.
    Meanwhile, heat a griddle or frying pan until hot. Mix 1 teaspoon of olive oil with the chili powder and some seasoning. Rub the sweetcorn cob all over with the spiced oil. When hot, add the corn to the griddle pan and cook for 10-15 minutes, turning every couple of minutes until lightly charred and cooked through. Transfer to a board and leave to cool for a few minutes.
    Return pan to heat. Brush each steak all over with 1/2 teaspoon oil and season. When hot, add the steaks and fry over a high heat for 3 minutes, turn over and cook for a further 2-3 minutes. This should be medium rare, but will depend on the thickness of the steaks. Cook for longer to desired doneness. Transfer to a warm plate and set aside to rest for a few minutes.
    Add the parsley, oregano and remaining oil into the bowl with the salsa. On a clean board, firmly hold the cooled sweetcorn cob on its end and use a sharp knife to cut away the charred kernels. Add these to the salsa, along with the diced avocado flesh and cherry tomatoes. Toss together and season to taste.
    Serve steaks with chimichurri salsa.
    Reprinted With Permission From The Goodness of Avocado: 40 Delicious Health-Boosting Recipes

    The base number of servings for this recipe is 4
    OK

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