Name: Olive chimichurri steak with padron peppers
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tbsp rapeseed oil, plus 1 tsp -; 250g sirloin steak, trimmed of excess fat -; 250g courgettes, thickly sliced -; 150g padron peppers -; 1 tbsp red wine vinegar -; 15g parsley, finely chopped -; 1 garlic clove, crushed -; 1 red chilli, finely chopped -; 25g pitted green olives, roughly chopped -; 1 tsp dried oregano -

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.