Name: Steak Salad with Roasted Pepper Chimichurri and Garlic Croutons
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp Dijon Mustard; ½ Tbsp Worcestershire sauce; 1 Tbsp White Wine Vinegar; 50g Parmesan; 1 Clove of Garlic; 200g Greek Yoghurt; 30g Chives; 2 Heads of Little Gem Lettuce; 1 Jar of Roasted Red Peppers; Handful of coriander; 2 Anchovies; Pinch of Chilli Flakes; 1 Lime; Bunch of Spring Onions; 1 Tbsp Honey; 2 Rump Steaks; 200g White Bread

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A salad with substance, delicious and fresh, topped with seared steak, charred spring onions and a punchy dressing.

Steak Salad with Roasted Pepper Chimichurri and Garlic Croutons

Remove the steak from the fridge, season with salt and leave to come up to room temperature (this usually takes about an hour).

Start by mixing the mustard, Worcestershire sauce, white wine vinegar and Parmesan in a bowl. Add the yoghurt, a big pinch of salt and grate in half of the clove of garlic. Finely chop and add ¾ of the chives, mix again and set aside.

Remove the stems from the lettuce, wash and add to a large bowl. Drain the peppers, reserve one for later and chop the rest lengthways into roughly 1 inch wide strips, add to the lettuce.

Add the reserved pepper, coriander, anchovies, chilli and half a lime's worth of lime juice to a blender with a pinch of salt and pulse until coarsely chopped. Set aside. 

In a heavy pan over a high heat, cook the spring onions until charred all over and softened, about 5 mins. Add to a small bowl with the remaining lime juice, tbsp of honey and a pinch of salt, mix and set aside.

Return the pan to a high heat and sear the steak for about 1.5 minutes on each side, until medium rare.

Allow the steak to rest and cool. Meanwhile, remove the crusts from the bread and cut into roughly 1 inch cubes. 

Add to an oven dish, toss well with a drizzle of olive oil and a big pinch of salt, then bake until golden brown, about 6 mins. Remove from the oven, grate in the remaining half a clove of garlic and mix well.

Toss the lettuce and peppers with the yoghurt dressing. Add the steak and croutons, mix again, then layer up onto a platter. Finish with the charred spring onions, remaining chives and drizzle over the chimichurri. 

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Jordon Ezra King

Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

£8-12

American

Steak Salad with 
Roasted Pepper Chimichurri &amp;
Garlic Croutons

Dinner

Remove the steak from the fridge, season with salt and leave to come up to room temperature (this usually takes about an hour).

Start by mixing the mustard, Worcestershire sauce, white wine vinegar and Parmesan in a bowl. Add the yoghurt, a big pinch of salt and grate in half of the clove of garlic. Finely chop and add ¾ of the chives, mix again and set aside.

Remove the stems from the lettuce, wash and add to a large bowl. Drain the peppers, reserve one for later and chop the rest lengthways into roughly 1 inch wide strips, add to the lettuce.

Add the reserved pepper, coriander, anchovies, chilli and half a lime's worth of lime juice to a blender with a pinch of salt and pulse until coarsely chopped. Set aside.

In a heavy pan over a high heat, cook the spring onions until charred all over and softened, about 5 mins. Add to a small bowl with the remaining lime juice, tbsp of honey and a pinch of salt, mix and set aside.

Return the pan to a high heat and sear the steak for about 1.5 minutes on each side, until medium rare.

Allow the steak to rest and cool. Meanwhile, remove the crusts from the bread and cut into roughly 1 inch cubes.

Add to an oven dish, toss well with a drizzle of olive oil and a big pinch of salt, then bake until golden brown, about 6 mins. Remove from the oven, grate in the remaining half a clove of garlic and mix well.

Toss the lettuce and peppers with the yoghurt dressing. Add the steak and croutons, mix again, then layer up onto a platter. Finish with the charred spring onions, remaining chives and drizzle over the chimichurri.

Healthy

Dijon Mustard

Tablespoon

Worcestershire Sauce

White Wine Vinegar

Parmesan

Gram

Garlic

Clove

Greek Yoghurt

Yoghurt

Chive

Little Gem Lettuce

Roasted Red Pepper

Coriander

Anchovy

Chilli Flakes

Teaspoon

Lime

Spring Onion

Honey

Rump Steak

Steak

White Bread

Salads

High Protein

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