← Nouns Cooking · Plant-Based

Ingredients

• 1 bunch flat-leaf parsley (about 30 g), finely chopped
• 1 Shallot, finely chopped
• 2 cloves Garlic, finely chopped
• 1 tsp Dried oregano
• ½ tsp Chilli flakes
• 2 tbsp red wine vinegar
• 100 ml extra virgin olive oil
• 800 g skirt, flank or sirloin steak
• 1 tbsp high-heat oil
• 250 g Green beans, trimmed
• 100 g mixed salad leaves or rocket
• 200 g Cherry tomatoes, halved
• flaky salt and black pepper

Method

1. Mix the parsley, shallot, garlic, oregano, chilli, vinegar, olive oil and a good pinch of salt. Leave the chimichurri to sit for 10 min while you cook so the flavours mingle.
2. Take the steak out of the fridge as you start, pat it dry and season generously with salt and pepper.
3. Heat a heavy frying pan or griddle until smoking hot, add the oil and sear the steak for 3–4 min a side for medium-rare (a little longer for thick cuts), until a deep brown crust forms. Rest on a board for 5–10 min.
4. Meanwhile, boil the green beans in salted water for 3–4 min, until bright and just tender. Drain and toss with the leaves, tomatoes and a spoonful of chimichurri.
5. Slice the steak thinly across the grain and serve with the greens and the rest of the chimichurri spooned over.

Tips

• About 45 g protein per serving.
• Always slice skirt and flank across the grain; it's the difference between tender and chewy.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Once Upon a Chef