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Callum's Classics: Spiced Beef with Chimichurri & Corn Salad

Monday, 21 December 2020 / Topics:



Ingredients: (Serves 4)

  • 1 tablespoon olive oil
  • 2x 200g beef steaks (eg. porterhouse or scotch fillet)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • pinch of salt
  • 2 cobs corn, kernels removed
  • 1 zucchini, diced
  • 3 spring onions, thinly sliced
  • 1 punnet cherry tomatoes, halved
  • juice of 1 lime

For the chimichurri:

  • 1 garlic clove
  • 1 long red chilli, deseeded and thinly sliced
  • pinch of salt
  • ½ bunch of flat-leaf parsley, leaves picked
  • ½ bunch of coriander, leaves picked
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar


Method:

1. For the chimichurri, bash garlic, chilli and salt in a mortar and pestle. Add parsley and coriander and continue to bash and grind. Stir through oil and vinegar, then set aside.

2. Heat oil in a large frying pan over medium-high heat. Rub one side of the steak with ground cumin, ground coriander and salt. Add to the pan spice side up and cook for 3-4 minutes or until golden brown. Turn and cook for a further 2-3 minutes or until done to your liking. Remove from the pan and set aside to rest before slicing.

3. Return frying pan to high heat. Cook corn, zucchini and spring onions for 3-4 minutes or until golden and tender.

4. Meanwhile, combine cherry tomatoes and lime juice in a small bowl.

5. To serve, spoon corn mixture onto a platter. Place steak on top, then spoon over cherry tomatoes and chimichurri sauce.