Sirloin steak, chimichurri, roja bean, fennel and asparagus salad
An amazing combination of meat and veg to share with a love one.
- 1 10oz sirloin steak
- 1/2 tbsp sea salt
- 1 clove garlic
- 25g unsalted butter
- 1/2 580ml jar red beans
- 1/2 large fennel, thinly sliced
- 1/2 lime, juiced
- 1 little gem (or 1/2 a head of romaine lettuce)
- 10g coriander, roughly chopped
- 10g chervil, roughly chopped
- 1tbsp chives, finely chopped
- 4 tbsp chimichurri (how to make it in link below)
- 1/2 bunch asparagus, trimmed & halved lengthways
For the steak
For the salad
- 30 minutes before you plan to cook your steak remove it from the fridge, place it on a plate and season generously with salt on both sides. By taking this extra step your steak will be easier to cook due to it coming up to room temperature, and the salt will have had enough time to penetrate the meat, seasoning it properly.
- Next thinly slice the fennel and place in a bowl with the juice of half a lime and a good pinch of salt. The fennel will marinate and become tender.
- Wash half a jar of roja beans under cold water, and set aside.
- Quarter and wash the lettuce and add to the bowl of fennel, add the coriander and chervil.
Now the steak
- To cook your steak lightly oil both sides and heat a cast iron skillet or heavy bottomed frying pan over moderate heat, until well heated. Turn the heat all the way up and place the steak into the pan, you want the entire surface of the steak in contact with the pan so lightly press down on the steak. Cook on the first side for two minutes.
- Working quickly add the butter and garlic to the pan and flip the steak pressing down once again to ensure all the surface is in contact with the pan, turn the heat all the way down and cook for a further 2 minutes, basting the steak in the butter.
- After 2 minutes remove the steak from the pan and allow to rest on a plate for 5 minutes.
In the meantime
- Cook the asparagus: add it to the pan and cook in the buttery steak juices for about 5 minutes.
- Assemble your salad by adding the washed beans to the bowl and lightly dressing the salad in chimichurri. Split the salad across to serving bowls, once your steak has rested thinly slice it against the grain and garnish your salad with the steak, cooked asparagus, remaining chimichurri and minced chives.
To see Chimichurri recipe click here