Nothing says Summer quite like a steak sizzling on the braai, especially when it’s served with a punchy, herb-packed chimichurri sauce and a colourful, crunchy salad. This easy crowd-pleaser is perfect for relaxed outdoor entertaining, weekend braais and long, sunny lunches.
Chimichurri steak with a fresh Summer salad
You’ll need:
For the steak: 600g rump or sirloin steak; 1 tbsp olive oil; salt and freshly ground black pepper to taste.
For the chimichurri: 1 cup fresh flat-leaf parsley, finely chopped; 2 garlic cloves, crushed; 2 tbsp red wine vinegar; ½ tsp dried oregano; ½ tsp chilli flakes, optional; 80ml olive oil; salt and freshly ground black pepper to taste.
For the Summer salad: 250g cherry tomatoes, halved; 1 ripe avocado, sliced; 1 cup cooked sweetcorn kernels, preferably charred; ½ red onion, thinly sliced; 100g cucumber, sliced; a handful of fresh rocket; 1 tbsp olive oil; 1 tbsp lemon juice; salt and freshly ground black pepper to taste.
How to make:
Mix the parsley, garlic, red wine vinegar, oregano and chilli flakes in a bowl. Stir in the olive oil and season to taste. Set aside to allow the flavours to develop while you prepare the rest of the meal.
Toss the cherry tomatoes, avocado, sweetcorn, red onion, cucumber and rocket in a large bowl. Drizzle with olive oil and lemon juice, season to taste and toss gently.
Rub the steak with olive oil and season generously with salt and black pepper. Cook on a hot braai or griddle pan to your preferred doneness, turning as needed. Rest for five to 10 minutes before slicing thinly against the grain.
Arrange the steak on a platter, spoon over some of the chimichurri and serve with the fresh Summer salad. Keep the remaining sauce on the side for anyone who fancies an extra helping.
