Ingredients

The following ingredients have 4 Servings
  • 2 sirloin steaks (about 7 oz [198 g] each)
  • 1½ tbsp vegetable oil
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup (60g) packed fresh parsley (chopped very finely)
  • ½ tsp chilli flakes (red pepper flakes)
  • 6 tbsp olive oil
  • 2 cloves garlic (peeled and minced)
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1 tsp red wine vinegar
  • 3 cups (90g) packed baby salad leaves
  • 10 cherry (grape) tomatoes (sliced in half)
  • 2 radishes (thinly sliced)
  • 1 avocado (peeled, pitted and chopped into small chunks)
  • ½ red onion (sliced thinly)
  • ½ cucumber (sliced)
  • 2 flatbreads
  • 2 tbsp sour cream

Instruction

  • Heat a cast-iron grill pan or skillet over high heat.
  • Place the steaks on a cutting board and drizzle the oil, then sprinkle them with the salt and black pepper. Rub in the oil and seasonings with your hands to coat on both sides.
  • Cook the steaks for 3 to 5 minutes on each side, depending on how well cooked you like your steaks. Once cooked, transfer to a cutting board to rest for 5 to 10 minutes.
  • Meanwhile, prepare the chimichurri. In a small bowl, stir together all the chimichurri ingredients. Allow to sit for a few minutes while you finish the rest of the salad.
  • Assemble the salad. On a serving platter, arrange the baby salad leaves, tomatoes, radishes, avocado, red onion, cucumber and flatbreads.
  • Top with the cooked steak, then drizzle with most of the chimichurri. Nestle a small dollop of the sour cream into the platter and drizzle a little more chimichurri on top before serving.