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Sharing Sirloin Steak with Chimichurri
Sizzling Brazilian BBQ flavours, with no need to fire up the coals. We'll marinate British sirloin steak in vibrant spices, then pan-fry with juicy peppers and onions. Pair with brown rice and top the lot with zingy chimichurri.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 15ml hot honey (honey, chilli extract)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 sharing sirloin steak
- 1 onion
- 80g brown rice (100% Brown Rice)
- 2 garlic clove
- 110g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 1 chilli (use half)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 pepper
Nutritional Information
Calories: 529
Protein: 41g
Carbs: 51g
Fat: 18g
Ingredients
- 1 onion (use half)
- 110g baby tomatoes (use half)
- 1 chilli (use half)
- 1 unwaxed lemon (use half)
- 2 tsp brazilian spice blend (use half) (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 3 garlic clove
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 pepper (use half)
- 1 sirloin steak
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 527
Protein: 42g
Carbs: 52g
Fat: 18g
Sharing Sirloin Steak with Chimichurri
Sizzling Brazilian BBQ flavours, with no need to fire up the coals. We'll marinate British sirloin steak in vibrant spices, then pan-fry with juicy peppers and onions. Pair with brown rice and top the lot with zingy chimichurri.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl, a small bowl & a large frying pan
Get the rice on
- Remove the steak from the fridge and allow to come to room temperature
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
Prep time
- Cut the lemon into 6 wedges. Finely chop or crush the garlic. Roughly chop the parsley. Deseed and finely dice one-quarter of the chilli. Cut the onion and pepper into 3cm chunks. Halve the tomatoes
Make the chimichurri & marinate the steaks
- In the small bowl, mix the oregano, diced chilli, juice from 4 lemon wedges, half the parsley, one-third of the garlic, 2 tsp oil and a pinch of salt and pepper. Add a splash of water to loosen the sauce, then set aside
- Cut the steak into 3cm chunks and add to the large bowl, along with the remaining garlic, the Brazilian spice, 1 tsp oil and a pinch of salt and pepper. Toss to coat
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on a high heat. Once hot, add the steak pieces and cook for 2-3 mins on all sides. Remove from the pan and leave to rest
- Return the pan to medium heat with 1 tsp oil. Add the onion and pepper and cook for another 4-6 mins, until softened. Season with salt and pepper. Remove from the pan
Last bits & plate up
- Keep the pan on medium heat. Add the tomatoes and cook for 30 secs. Stir the cooked rice and remaining parsley into the tomatoes and season with salt and pepper
- Share the steak into bowls, with the rice and vegetables alongside. Drizzle with the chimichurri. Garnish with the remaining lemon wedges
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