Seared steak & red chimichurri Recipe

This Seared steak & red chimichurri is a juicy and flavorful recipe, which is made with sirloin steak and roasted red peppers. It’s a restaurant-quality dish, ready in about 45 minutes.

Seared steak & red chimichurri Ingredients

A vibrant, flavorful combination for a spectacular steak dinner.

For the Steak & Sweet Potatoes:

• 1 x 260g higher-welfare sirloin steak (about 3cm thick)
• 2 cloves of garlic, unpeeled
• 2 sweet potatoes (250g each)
• 1 bunch of spring onions
• Sea salt and freshly ground black pepper

For the Red Chimichurri:

• 2 fresh red chillies
• ½ x 460g jar of roasted red peppers, drained
• ½ a bunch of flat-leaf parsley (15g)
• ½ a tablespoon extra virgin olive oil
• ½ a tablespoon red wine vinegar

How To Make Seared steak & red chimichurri

A step-by-step guide to this impressive and flavor-packed meal.

1. Render Fat and Cook Aromatics: Remove the fat from the steak and finely dice it. Place it in a cold non-stick frying pan over a medium-low heat. Add the unpeeled garlic cloves and let the fat render and crisp up gently, turning the garlic occasionally.
2. Cook the Sweet Potatoes: While the fat renders, peel the sweet potatoes and chop them into 4cm chunks. Cook them in a pot of boiling salted water for about 10 minutes, or until tender. Drain them well, gently smash them with a fork or masher, season with salt and pepper, and keep warm.
3. Prepare the Red Chimichurri: Trim the spring onions and halve and deseed the red chillies. Once the steak fat is crispy, remove the crispy bits and the softened garlic cloves from the pan, leaving the rendered fat. Lightly brown the spring onions and chillies on both sides in the hot fat.
4. Blend the Sauce: Remove half of the spring onions and the crispy fat bits to a dish and set aside for garnish. Place the rest of the charred spring onions and the chillies in a blender. Squeeze the soft, cooked garlic from its skin into the blender. Add the drained roasted red peppers, parsley, extra virgin olive oil, and red wine vinegar. Blitz until smooth, then season to perfection with salt and pepper.
5. Sear the Steak: Turn the heat under the frying pan to high. Season the steak generously with sea salt and plenty of black pepper. Cook the steak in the hot rendered fat, turning it every minute, until cooked to your liking (about 6-7 minutes for medium-rare).
6. Rest, Slice, and Serve: Let the steak rest for a minute on top of the reserved charred spring onions. Slice the steak. Spoon a couple of tablespoons of the red chimichurri onto each plate, place the sliced steak on top, and drizzle with any resting juices. Serve with the smashed sweet potato, the reserved spring onions, and a sprinkle of the crispy fat bits.

Recipe Tips

For a perfect, restaurant-quality steak every time.

• How to get a perfect sear on a steak? Start with a steak that is at room temperature and a very hot pan. Don’t move the steak for the first minute to allow a deep, brown crust to form. The rendered beef fat in this recipe provides incredible flavor and helps create a perfect sear.
• What is red chimichurri? Unlike the classic green chimichurri which is purely herb-based, this red version gets its color, sweetness, and smoky depth from blended roasted red peppers and charred chillies. It’s smoother and richer than its green counterpart.
• Can I make the chimichurri sauce ahead of time? Yes, absolutely. The red chimichurri can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will meld and deepen over time.
• Why rest the steak before slicing? This is the most important step for a juicy steak. Resting allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the steak. If you slice it too early, all those delicious juices will run out onto the cutting board.

What To Serve With Seared steak & red chimichurri

Simple sides to complement this bold and flavorful dish.

This dish is a complete meal with the smashed sweet potatoes, but it also pairs wonderfully with:

• A simple green salad with a citrusy vinaigrette
• Grilled asparagus or broccolini
• A bold, full-bodied red wine like a Malbec or Cabernet Sauvignon

How To Store Seared steak & red chimichurri

Keeping your leftovers delicious.

• Refrigerate: Store any leftover steak, sweet potatoes, and chimichurri sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: For the best results, gently reheat the steak slices in a lightly oiled skillet over medium heat until just warmed through to avoid overcooking. The sweet potatoes can be microwaved or reheated in the same skillet. The chimichurri is best served at room temperature.

Seared steak & red chimichurri Nutrition Facts

An estimated guide per serving.

• Calories: 680 kcal
• Carbohydrates: 55 g
• Protein: 40 g
• Fat: 35 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mexican-style Steak Recipe
• Johnny Vegas’ Fillet Steak Flambé Recipe
• Warwick Davis’ Steak & Stilton Pie Recipe