Prep
15 mins
Cooking
8 mins
Serves 4
Classic Crispy
Serves: 4
140g Florette Classic Crispy
½ cucumber, halved lengthways and centre scooped out, sliced into half moons
200g radishes, quartered
2 carrots, peeled into ribbons
1 tbsp oil
2 sirloin steaks around 250g each
Handful crispy onions
For the chimichurri
30g parsley, finely chopped
2 tsp dried oregano
½ tsp red pepper flakes (or pinch chilli flakes)
125ml extra virgin olive oil
2 tsp red wine vinegar
½ garlic clove, grated
1. Take your steaks out of the fridge so they’re room temperature before cooking. To make the chimichurri simple whisk all the ingredients together and season to taste.
2. Put the Florette leaves, cucumber, radishes and carrots into a bowl along with half the chimichurri and toss together. Put into a large platter.
3. To fry the steak, put a pan over a high heat and add in the oil. Once the oil is hot, season the steak on both sides and fry for 4 mins on each side until golden, for medium-rare. Put onto a board to rest for 4 mins and slice to serve.
4. Pile the steak on top of the tossed salad and finish with a drizzle of the remaining chimichurri and top with crispy onions.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!