Chimichurri Steak Salad

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.