Ingredients for - Olive chimichurri steak with padron peppers

1. 2 tbsp rapeseed oil, plus 1 tsp
2. 250g sirloin steak, trimmed of excess fat
3. 250g courgettes, thickly sliced
4. 150g padron peppers
5. 1 tbsp red wine vinegar
6. 15g parsley, finely chopped
7. 1 garlic clove, crushed
8. 1 red chilli, finely chopped
9. 25g pitted green olives, roughly chopped
10. 1 tsp dried oregano

How to cook deliciously - Olive chimichurri steak with padron peppers

1 . Stage

Heat a heavy frying pan over a high heat. Drizzle 1 tsp oil over the steak and season well. Fry for 2-3 mins each side, depending on how thick the steak is (see our guide here) and remove to a plate. Cover and set aside to rest. Return the pan to a medium-high heat and tip in the courgettes. Fry for 4 mins until lightly browned before stirring in the padron peppers. Turn the heat up to high and cook for 4 mins until everything is lightly charred. Remove the pan from the heat and season well. Set aside.

2 . Stage

For the olive chimichurri, combine the vinegar, parsley, garlic, chilli, olives and oregano together with the remaining 2 tbsp oil and season well. Mix the steak resting juices into the pan with the charred veg. Tip the veg onto a plate, slice the steak and arrange over the veg. Drizzle over the chimichurri.