- 1pound boneless beef top sirloin steak, cut 1 inch thick
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 2cups grape tomatoes or cherry tomatoes
- 2 medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
- 1 small red onion, cut into 1/2-inch-thick slices
- Nonstick cooking spray
- 1 recipe Chimichurri Sauce
- 1cuplightly packed fresh flat-leaf parsley
- 1/2 cuplightly packed fresh cilantro
- 1/4 cupwhite wine vinegar
- 1tablespoonolive oil
- 6cloves garlic, minced
- 1/4 teaspoonsalt
- 1/4 teaspoonground black pepper
- 1/4 teaspooncrushed red pepper (optional)
MethodCut steak into four equal portions. Sprinkle chili powder and 1/8 teaspoon of the salt over the steak portions. Thread tomatoes onto four 6- to 8-inch skewers.* Lightly coat tomatoes and both sides of the zucchini and red onion slices with nonstick spray. Sprinkle vegetables with the remaining 1/8 teaspoon salt.
Recipe Tip*Test Kitchen Tip: If using wooden skewers, soak in enough water to cover for 30 minutes before using.
- 1kg sirloin steaks
- 2 tbsp olive oil
- ½ tsp cumin
- ½ tsp coriander
- pinch cayenne pepper
- 1 garlic clove, crushed
- bunch coriander, roughly chopped
- bunch parsley, roughly chopped
- 3 tbsp white wine vinegar
- 75ml olive oil
- Make the sauce by mixing together all the ingredients in a small bowl. Then set aside until ready to eat.
- Pat the steaks dry with kitchen paper. Mix together the olive oil, spices and a little salt, then rub or brush over both sides of meat. Heat a griddle pan or barbecue until hot and smoking. Cook the steaks for 3 mins each side for rare, 4 for medium and 5 for well done. Then remove to a board and leave to rest for a couple of mins. Slice the steaks on the diagonal into thin pieces and serve with the chimichurri sauce to spoon over.
- small bunch parsley, roughly chopped
- ½ tsp oregano, fresh or dried
- 2 garlic cloves
- 1 shallot, chopped
- ½ tsp chilli flakes
- 2½ tbsp olive oil
- juice ½ lemon
- 2 tsp red wine vinegar
- 2 x 125g rib-eye or sirloin steaks
- fries and salad, to serve
- To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
- Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.
- 1½ kg bavette steak
- 2 tbsp olive oil
- 2 green chillies, sliced
- 100ml extra virgin olive oil
- small pack oregano, leaves picked
- large pack parsley, leaves picked
- 1 banana shallot, roughly sliced
- 2 tbsp red wine vinegar
- 2 garlic cloves, roughly sliced
- 10 pickled jalapeños
- zest 1 lemon
- Start by making the chimichurri sauce. Blitz all the ingredients in a food processor until they’re finely chopped but the sauce still has a little texture. Transfer to a bowl and season to taste. The sauce should be punchy, herby and fragrant, with a good kick of chilli. Cover with cling film and put in the fridge to let the flavours develop. Can be made a few days ahead – keep in the fridge until needed.
- Take the bavette out of the fridge 1 hr before cooking so it comes up to room temperature. Meanwhile, get your barbecue nice and hot, or heat a large griddle pan until it’s nearly smoking.
- Season the bavette liberally with flaky sea salt and a good grinding of black pepper, and rub with oil on both sides. Place on the barbecue or in a griddle pan and cook for 4-5 mins each side or until cooked to your liking.
- Rest the bavette for 5 mins, then thinly slice two-thirds of the meat, reserving 500g for the week ahead (see steak with panzanella and curried aubergine with bavette recipes). Taste your chimichurri sauce again and adjust the seasoning if necessary.
- Serve with the cheesy corn on the cob and blackened sweet potato mash, and the chimichurri sauce spooned over.