Chia Chimichurri Steak
Protein is the building block for a healthy head of luscious locks
- 700g rump or sirloin beef steak
- For the dressing
- 125g fresh flat leaf parsley
- 125g fresh coriander
- A small handful of fresh basil
- 125ml olive oil
- 2 tbsp chia seeds
- 2 small shallots, peeled
- 2 fresh serrano peppers or jalapeños
- 3–4 garlic cloves, peeled
- 2 tbsp cider vinegar
- Juice of 1 lime
- 1⁄2 tsp sea salt
- A food processor
1. Simply add all of the dressing ingredients to a food processor and whizz to a fairly fine consistency – it doesn’t have to be completely finely ground, I like mine to keep a little texture.
2. To marinate the steak, smear a couple of tablespoons of the dressing over the steak and rub all over. Leave for at least 30 minutes but ideally
a couple of hours. If leaving for longer, refrigerate and then remove from the fridge 30 minutes before cooking to allow it to come to room temperature.
3. Cook the steak to your liking, either on a barbecue grill or a griddle pan over medium–high heat. Leave the steak to rest once cooked, then slice to serve.
4. Mix a couple of tablespoons of the remaining dressing with an extra 1 tablespoon of olive oil to make it runnier, and drizzle over the top of the steak, or serve the extra dressing on the side. Any leftover dressing can be kept in an airtight container in the fridge for up to 1 week.
GOOD FOR YOUR
Muscles, Hair & Nails
Protein is the building block for a healthy head of luscious locks and this protein-packed recipe is bursting full of robust and vibrant flavours. The steak is full of iron, and the chia seeds in the sauce are also high in protein, zinc, iron and copper as well as amino acids. Hair needs these nutrients to stay strong and grow long. Copper is also known for keeping the greys at bay!