Chimichurri is a tangy and fresh Argentinian sauce. It can be made very easily and is the perfect accompaniment to grilled meat and seafood. This is a mighty feast, which is also quite healthy.
- 4 small rib eye steaks
- 12 Dublin Bay prawns, peeled
- Sea salt and ground black pepper
- 1 tblsp rapeseed oil
- For the Chimichurri Sauce
- 1 onion, peeled and roughly chopped
- 4 garlic cloves, peeled and chopped
- 2 handfuls of flat-leaf parsley
- 1 tsp dried oregano
- 6 tblsp extra virgin olive oil
- 3 tblsp red wine vinegar
- Pinch of cayenne pepper and sea salt
- For the Salad
- 3 tblsp extra virgin olive oil
- 1 tblsp balsamic vinegar
- 1 garlic clove, peeled and finely chopped
- 1 tsp Dijon mustard
- 4 large handfuls of mixed garden salad leaves
- To make the Chimichurri sauce, whizz together the ingredients in a food processor and then transfer it into a bowl. Add a little extra olive oil to loosen if necessary.
- Place the steaks on a plate along with the prawns, season them with sea salt and ground black pepper and toss with 2 tablespoons of the Chimichurri sauce. Set aside.
- In a large bowl, make the salad dressing by whisking together the olive oil, vinegar, garlic and mustard.
- Heat the rapeseed oil in a large griddle pan over a high heat and cook the steaks for 3–4 minutes on either side for medium and a little longer if you prefer a more well-done steak.
- Remove the meat from the pan and allow it to rest on a warmed plate under some foil. Add the prawns to the griddle pan and cook for about 2 minutes on either side.
- Slice the steak thinly and add any juices to the dressing. Add the salad leaves to the dressing, toss through and then arrange the leaves on a large serving platter.
- Top with the steak slices and prawns and then drizzle over the remaining Chimichurri sauce. Serve straight away.