Father's Day Beef Rump Strips Chimichurri Salad
2 servings
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Avocado
40 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains: Milk)
250 grams
Irish Beef Strips
1 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
4 tbsp
Oil
¼ tsp
Salt
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter and peel the onions, then separate the layers. Pop the onions onto a baking tray and drizzle with oil.
Season with salt and pepper, then roast on the top shelf of your oven until softened and slightly charred, 15-20 mins.
Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta into a small bowl. Drizzle with oil, season with salt and pepper and toss to coat well.
When the onions have been in the oven for 10-15 mins, remove the tray from the oven and add the ciabatta chunks. Spread out in a single layer and return to the oven until golden, 8-10 mins.
While the onion roasts, finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
To make the chimichurri dressing, mix together in a small bowl the parsley, garlic, red wine vinegar with the 4tbsp oil (per 2P) and 1/4 tsp salt (per 2P). Season with pepper and mix until combined.
Place a large pan over high heat with a drizzle of oil.
Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
Mix the salad leaves, onion and croutons with half the chimichurri dressing and two thirds of the Greek style cheese.
Divide the salad between bowls.
Top with the avocado and rump strips. Crumble over the remaining Greek style cheese.
Drizzle over the remaining chimichurri dressing to finish.
