267g
Kcal
35g
Prote
in
7.4g
Ca r b
s
9.8g
Fats
Chimichurri Steak
Ingredients:
3 garlic cloves
1 cup parsley
1 cup corriander
2 red pepper
1 lemon juice/ zest
1 lime juice/ zest
1 cup water
100g rump steak
80g broccoli
57g mixed peppers
57g aubergine
57g courgette
25g red onion
2 tablespoons olive oil
1 teaspoon ground pepper
Directions:
1. For the Chimichurri sauce add
parsley, 1 pepper, coriander, garlic,
lemon and lime zest and juice and
water to a blender and blend on full
speed for 1 minute (makes enough
for 5).
2. Take half of the chimichurri and
use to marinade the rump steak
over-night.
3. For the pepper sauce,
cook the onion and remaining red
peppers in a pan with 1 table
spoon of olive oil until soft add
water to cover and simmer until
the water level has reduced
by half. Transfer to a blender
and blend until smooth (makes
enough for 5).
4. Once the steak has been
marinated, cook in a griddle pan
on a high heat for about 5 minutes
each side. Cover with the
remaining chimichurri and allow
to rest.
5. Drizzle the mixed peppers,
aubergine and courgettes with the
remaining olive oil, salt and pepper
and cook in the same griddle pan
until nicely coloured.
6. Cook the broccoli in boiling
seasoned water for 3 minutes.
MARCH 2018 | FLEX
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