Serves 1
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients
1 fillet steak
2 baby carrots
4 stems tenderstem broccoli
20g butter
Vegetable oil for pan frying
Suölo® Reduced Sodium Sea Salt or Suölo® Reduced Sodium Sea Salt & Black Pepper to taste
For the chimichurri sauce
25g parsley
25g oregano
1 shallot
2 cloves of garlic
½ tsp chilli flakes
15ml red wine vinegar
50ml pomace oil
1 lemon
Suölo® Reduced Sodium Sea Salt
Method
- For the chimichurri sauce, finely chop the parsley oregano, shallots and garlic*
- Add the chilli flakes and pomace oil**
- Add lemon juice and red wine vinegar to finish the chimichurri
- Prepare the tenderstem broccoli by cutting the stalk off roughly 2cm below the lowest significant branch
- Peel the carrots
- Put a pot of water on to boil with Suölo® Reduced Sodium Sea Salt to taste
- Blanch the baby carrots until flexible approximately 5/6 minutes
- Season the steak well with either Suölo® Reduced Sodium Sea Salt or Suölo® Reduced Sodium Sea Salt & Black Pepper***
- Pan fry steak in a hot pan with some vegetable or pomace oil. While the steak is searing, blanch the broccoli for approximately 3 minutes and strain off the water.
- Add butter and Suölo® Reduced Sodium Sea Salt to the pan and place on a low heat
- Flip the steak in the pan to sear on the other side until cooked to your preference**** and then leave to rest for 2 minutes
- Slice the steak thinly and serve with the buttered broccoli and chimichurri sauce
Chefs Tips
* You can put all the ingredients into a food processor to make it easier and speed up the process
**You can store the chimichurri at this stage in the fridge for up to 3 days before use
*** Any excess salt will be absorbed by the oil during the searing process
**** Depending on the size of the steak you can put in an oven at 180°C/160°Fan/Gas mark 4 to cook or you can add some butter and baste the steak on a low heat until it’s cooked before resting
Download the recipe here!