Name: Seared steak with chimichurri dressing
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 300g-400g/11-14oz piece of lean rump or sirloin steak; 1 tsp cumin seeds; ½ tsp fennel seeds; small bunch flat-leaf parsley leaves chopped; 1 red chilli deseeded and finely chopped; 1 tsp thyme leaves; 5 tbsp olive oil; 2 tbsp red wine vinegar

The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen

Ingredients

300g-400g/11-14oz piece of lean rump or sirloin steak

1 tsp cumin seeds

½ tsp fennel seeds

small bunch flat-leaf parsley leaves chopped

1 red chilli deseeded and finely chopped

1 tsp thyme leaves

5 tbsp olive oil

2 tbsp red wine vinegar

Instructions

1 To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.

2 Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.

3 Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.