Chimichurri Steak Salad

Serves 4

Ingredients

• 450g grass-fed steak

• 1 cup cooked quinoa

• ½ red onion, thinly sliced

• 1 large tomato, diced 

• 1 small fennel bulb, finely sliced

• 1 bunch broccolini, cut into small pieces 

• 1 large bunch parsley, roughly chopped

• 1 small bunch of mint leaves

• 4 tbsp extra virgin olive oil (1tbsp for frying)

• Salt & pepper to taste
  

Red Wine Vinaigrette

• 3 tbsp extra virgin olive oil

• 4 tbsp red wine vinegar

• 2 large garlic cloves, grated/crushed

• Salt & pepper, to taste
  

Method

1. Cook the quinoa according to packet instructions. Once cooked, set aside to cool slightly.

2. Season the steak generously with salt and pepper and allow it to sit while you prepare the vegetables.

3. Prepare the vegetables by thinly slicing the red onion and fennel, dicing tomatoes, and roughly chopping the broccolini, parsley and mint.

4. Drizzle the broccolini with olive oil and grill or pan-fry until tender and lightly charred. Remove from the pan and set aside.

5. In the same pan cook the steak to your liking. Remove from the heat and allow to rest for 5–10 minutes before slicing.

6. Whisk together the olive oil, red wine vinegar, garlic, salt and pepper.

7. Combine the salad by adding the quinoa, red onion, tomatoes, fennel, parsley, mint and broccolini to a large bowl. Pour over the dressing and toss well.

8. Serve topped with sliced steak.