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 -

Olive chimichurri steak with padron peppers

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.