Steak with Chimichurri Salsa and Onion Rings

Pan-seared rib-eye steaks served with a zesty herb salsa, crispy spiced onion rings, and a simple side salad.

Beef High Protein Steak Onion Rings Chimichurri

Estimated Nutrition

Calories

1090.2

kcal / serving

2180.4 kcal total

Carbs

31.2g

per serving

62.4 g total

Fat

82.8g

per serving

165.5 g total

Protein

55.1g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

CondimentsSauces

Red Wine Vinegar

Dairy

100

Milk

Fruits

piece

Lime

Juice only

GrainsCereals

Plain Flour

Meat

450

Ribeye Steaks

Two 225g steaks

NutsSeeds

piece

Garlic

Finely chopped

handful

Parsley

Leaves only, finely chopped

handful

Coriander

Leaves only, finely chopped

pinch

Dried Red Chilli Flakes

pinch

Paprika

OilsFats

Olive Oil

Chimichurri base

250

Vegetable Oil

For shallow frying

Olive Oil

For rubbing steaks

Olive Oil

For salad dressing

Vegetables

0.5

piece

Red Onion

Finely chopped

piece

Spanish Onion

Sliced into rings

Mixed Leaf Salad

Method

Heat 1cm of vegetable oil in a heavy-based frying pan until sizzling.

Plate the steaks with onion rings, topped with chimichurri and salad on the side.

Toss salad leaves with olive oil and lime juice.

Rest the steaks for 3 minutes after cooking.

Rub steaks with oil, season, and sear in a hot pan for 3 minutes per side.

Soak onion rings in milk and sift flour, cornflour, and paprika into a separate bowl.

Combine salsa ingredients in a bowl, season, and set aside.

Drain fried onion rings on kitchen paper and sprinkle with sea salt.

Dredge soaked onions in the flour mixture and fry in batches for 2 minutes until golden.