Seared Black Pepper Steak Salad with Chimichurri Dressing

Nutrition per serving

Calories771 kcal
Protein53.4 g
Carbs42.5 g
Fats43.6 g
Saturated Fat10.5 g
Monounsaturated Fat26.4 g
Polyunsaturated Fat3.5 g
Sugars3 g
Fiber6.1 g
Sodium236 mg

Ingredients

Flank Steak
New Potatoes
Parsley
Fresh Oregano
Red Wine Vinegar
Red Pepper Flakes (Chili Flakes)
Baby Spinach
Garlic
Olive Oil
Sweet Soy Sauce
Black Peppercorns
Preparations
1. Remove the steak from the fridge ½ an hour before cooking to get it to room temperature.

2. Peel/finely chop the garlic. Place the garlic onto a chopping board with a pinch of salt and pepper and with the back of a knife mash the garlic against the board into a paste.

3. Finely chop the oregano and parsley.

4. Crush the black peppercorns with the back of a spoon.

Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.

2. To make the chimichurri, in a small bowl, whisk together the garlic, oregano, parsley, chili flakes with the soy sauce, ½ a tbsp of red wine vinegar and 1 ½ tbsp of olive oil.

3. Heat a medium frying pan over high heat. Lightly coat the steak in a little olive oil and sprinkle over a pinch of salt and the cracked black pepper. Add the steak to the pan and cook for 2-3 minutes on each side or until desired taste. Transfer the steak to a board and set aside for a few minutes to rest before diagonally slicing it.

4. Once the potatoes are cooked, drain, slice in half and add to a bowl with the spinach and a tbsp of the chimichurri dressing and gently mix to coat.

5. Serve the sliced steak on top of the salad with the remaining chimichurri dressing drizzled over the top.