Beef steak with roasted pepper salad with mint and chimichurri

Last Updated on August 1, 2024

Tip for Valentine’s Day main course. This amazing recipe was created and cooked by Marek Pavala, chef and photographer, you can find more delicious recipes on blog.kitchenaid.

Ingredients:

750 g beef steak (sirloin, sirloin steak, etc.) 6 pcs of thyme sprigs 3 pcs whole garlic cloves 3 pcs red peppers 3 pcs yellow peppers 2 pcs butter cubes 2 pcs sprigs of rosemary 1 pk fresh chillies 1 bunch petrels 1 handful of fresh mint 1 small handful fresh oregano juice of half a lemon freshly ground spices a little wine vinegar olive oil sea salt

Procedure:

Heat the oven to high, place the peppers thoroughly coated with olive oil and roast until the surface is partially blackened.

Transfer the roasted peppers to a bowl, covered with cling film and leave to steam – this will loosen the skin and make them easy to pull off. Cut the finished peppers into noodles and season with salt, pepper, olive oil and chopped mint.

Heat a cast iron grill pan until it starts to smoke slightly. In this heated pan, start browning the meat, which is salted, seasoned and brushed with olive oil. Once the surface of the meat begins to turn golden, lower the heat and add the garlic, herbs and butter.

Turn the meat occasionally to cover with the hot butter, turning it over and keeping an eye on the degree of doneness. Once it is springy but slightly firm when tested with your finger, remove from heat and let rest for a few minutes.

While the meat is resting, prepare the chimichurri. Using a blender, thoroughly blend the parsley, garlic clove, oregano, chili, lemon juice, wine vinegar and olive oil.

Serve the meat sliced thickly with the herb chimichurri and pepper salad.

Note:

Recipe for article: Valentine’s Day Menu I.