Steak & Chimichurri Flatbreads

• 2sirloin steaks, about 250 g each (500 g total)
• 1 tbspolive oil
• 4flatbreads
• 30 gfresh parsley, roughly chopped
• 15 gfresh coriander, roughly chopped
• 2cloves garlic, finely grated
• 1red chilli, finely chopped
• 3 tbspextra virgin olive oil
• 2 tbspred wine vinegar
• 1 tspdried oregano
• 2little gem lettuces, about 200 g total, leaves separated
• 150 gcherry tomatoes, halved
• Fine salt and black pepper
• 1lime, cut into wedges (optional)

Method

1. 1Make the chimichurri first so the flavours have time to marry. Pound or pulse the parsley, 10 g of the coriander, grated garlic and chilli to a coarse green rubble; keep it textured, not a smooth paste. Stir through the extra virgin olive oil, red wine vinegar and oregano. Season generously with salt and pepper, then taste: it should be sharp, herby, punchy. Set aside while you cook; 15 minutes resting is when chimichurri actually starts tasting like itself.
2. 2Pat the steaks completely dry and season both sides with salt and black pepper.
3. 3Heat the olive oil in a large heavy pan over a high heat until shimmering. Lay both steaks in with space between them. If your pan is too small, cook in two batches and allow a few extra minutes.
4. 4Cook for about 2–3 minutes per side for medium-rare, depending on thickness, or longer to your liking. Brown all the outside surfaces, then lift onto a board and rest for 5 minutes. Cut too early and the juices run onto the board.
5. 5While the steak rests, warm the flatbreads in a dry pan for about 30 seconds each side, until soft and pliable with a few toasted freckles. Stack them under a clean tea towel so they stay supple.
6. 6Slice the rested steak thinly against the grain; you'll see the fibres running one way; cut across them. The juices will pool on the board; tip those back into the chimichurri. Taste the chimichurri one more time and adjust the salt; the vinegar and resting juices will have shifted the balance.
7. 7Lay the warm flatbreads on plates, add the lettuce and cherry tomatoes, then fan the sliced steak over them. Spoon over the chimichurri and finish with the reserved 5 g coriander. Add the optional lime wedges if using.

Per serving

kcal

509

protein

38.3g

fibre

3.6g

carbs

35.4g

fat

23.3g