Steak panzanella salad with roasted lemons
Bavette with sharp, sweet roasted lemons and crisp, spiced pitta bread makes a hearty meal that will satisfy even salad-phobics
Beef skewers with chimichirri salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 6
Skip to ingredients
- 2 tsp cumin seeds
- juice and zest 2 limesplus wedges to serve
- 3 sirloin steaksor rump steak, fat trimmed, cut into long strips
- 200g long grain riceor wild rice mix
- 2 x 400g cans black beansrinsed and drained
- 3 shallotsfinely diced
- 2 ripe avocadoschopped into small chunks
- 200ml Greek yogurtor natural yogurt, to serve
- 20cm piece cucumberchopped into small chunks
For the chimichurri
- 1 shallotroughly chopped
- 3 garlic clovesroughly chopped
- small pack coriander
- small pack flat-leaf parsleyleaves picked
- 2 tsp dried oregano
- 4 tbsp olive oil
- 4 tbsp red wine vinegar
- 1 red chillifinely chopped
You'll also need
- 6 large or 12 small metal or pre-soaked wooden skewer
Nutrition: per serving
- kcal457
- fat22g
- saturates5g
- carbs34g
- sugars2g
- fibre11g
- protein26g
- salt0.5g
Method
step 1
First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture – like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.
step 2
Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
step 3
Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
step 4
When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
step 5
Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.
