Olive chimichurri steak with padron peppers recipe | Good Food

A sharing plate with olive chimichurri steak with padron peppers

2 tbsp rapeseed oil
plus 1 tsp
250g sirloin steak
trimmed of excess fat
250g courgettes
thickly sliced
150g padron peppers

For the olive chimichurri

1 tbsp red wine vinegar
15g parsley
finely chopped
1 garlic clove
crushed
1 red chilli
finely chopped
25g pitted green olives
roughly chopped
1 tsp dried oregano

Method

step 1
Heat a heavy frying pan over a high heat. Drizzle 1 tsp oil over the steak and season well. Fry for 2-3 mins each side, depending on how thick the steak is (see our guide here) and remove to a plate. Cover and set aside to rest. Return the pan to a medium-high heat and tip in the courgettes. Fry for 4 mins until lightly browned before stirring in the padron peppers. Turn the heat up to high and cook for 4 mins until everything is lightly charred. Remove the pan from the heat and season well. Set aside.
step 2
For the olive chimichurri, combine the vinegar, parsley, garlic, chilli, olives and oregano together with the remaining 2 tbsp oil and season well. Mix the steak resting juices into the pan with the charred veg. Tip the veg onto a plate, slice the steak and arrange over the veg. Drizzle over the chimichurri.