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Today is all about Dad!

We all know the way to a man’s heart is via his belly, so this Father’s Day, serve up something special to the dad in your life to show how much you care.  This Latin-inspired recipe is just what this day needs to end it on a high note! Yes, it does have some green stuff on top but I can promise he will love it! 
Serves: 4 – 5
Preparation time: 25 minutesNote: For best results bring the steak to room temperature before cooking Gluten and Dairy Free
900 g skirt steak 1 tsp salt
1 1/2 tsp coarsely ground black pepper
2 tsp smoked paprika
For the chimichurri:
2 cloves garlic, chopped
2 red chillies, deseeded and chopped
2 red onion, chopped
40 g Italian flat leaf parsley
30 g fresh coriander
10 g fresh mint
4 tbsp white wine vinegar
6 tbsp olive oil
For the carrots
6 large carrots, peeled and cut into batons
1 1/2 large red onion, cut into wedges
3 tbsp olive oil
2 tsp salt
Pinch of black pepper
1/2 tsp chilli flakes
Heat the oven to 220°C. Peel the carrots and cut them into batons. The easiest way of doing this is to halve them widthways and then cut each piece into 6-8 pieces lengthways. Cut the red onion into wedges remembering to leave some for the chimichurri. Toss red onion and carrot with olive oil, chilli flakes and salt and pepper. Place in a large oven pan, spread out evenly and cook in the oven for 15-20 minutes while preparing the chimichurri and steak. 
To make the chimichurri, use a blender or food processor, or chop by hand. Place remaining onion, red chilli and garlic into food processor or blender and roughly chop. With the motor still running, add olive oil and vinegar. If needed, stop the blender and scrape the mixture down from the sides from time to time. Wash herbs and shake off most of the water. Remove the thickest stems from the mint, but most of the stalks can go in to the chimichurri. Keeping the blender running, add herbs and blend for a few minutes. Check the seasoning and consistency, add a few teaspoons of water or oil if needed – the chimichurri should be loose enough to be drizzled over the steak, but not watery.
Cook the skirt steak once the carrots are just about ready. Rub steak with rice bran oil and season generously with sea salt and coarsely ground pepper. Sprinkle with smoked paprika. Heat a dry frying pan, griddle or barbeque until smoking hot. Add the steak and cook for 2-3 minutes per side. Remove from the pan, cover with tinfoil and rest for 2 minutes before serving.
Slice the steak finely and spread most of the chimichurri over the steak while it’s still hot, this will release the aromas from the garlic and herbs. Serve immediately alongside the spiced carrots and onions with the remaining chimichurri on the side.
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