This looks like something from a restaurant and costs about the same as takeaway. The chimichurri is the hero: parsley, garlic, chilli, red wine vinegar, olive oil. Make it first and let it sit while everything else comes together. The chickpeas get crispy in the oven. The steak takes four minutes in the pan. Everything else is just assembly.
"Chimichurri is one of those things that makes everything taste better, and this salad is why. The chickpeas go crispy in the oven while the steak takes a few minutes in the pan. Make the chimichurri first and let it sit, because the longer it has, the better it gets. This is the kind of meal I feel good after, which matters when you're travelling."
— Cate Campbell
Recipe
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 2
Ingredients
For the chimichurri
1/2 cup olive oil
2 tbsp red wine vinegar
1/2 cup fresh parsley, finely chopped
3 to 4 garlic cloves, finely chopped
2 small red chillies, deseeded and finely chopped (about 1 tbsp)
3/4 tsp dried oregano
1 tsp coarse salt
1/2 tsp black pepper
For the roasted chickpeas
2 cans chickpeas, drained and rinsed
1/2 tbsp olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp cumin
1/2 tsp salt
For the salad
1 eye fillet steak (about 200 to 250g)
Salt and pepper
1 cup cherry tomatoes, halved
1 cup Lebanese cucumber, sliced
1/2 cup red onion, finely chopped
1 avocado, cubed
Method
Make the chimichurri. Combine all chimichurri ingredients in a bowl and mix well. Set aside. The longer it sits, the better it tastes.
Roast the chickpeas. Preheat oven to 200°C. Toss drained chickpeas with oil and spices. Spread onto a roasting tray and roast for 20 to 25 minutes, shaking once, until crispy.
Cook the steak. Heat a frying pan over high heat until very hot. Season the steak generously with salt and pepper on both sides. Cook for 2.5 minutes per side for medium-rare. Remove from the pan and rest for 5 minutes before slicing.
Slice the steak against the grain, then cut into cubes.
Assemble. Combine tomatoes, cucumber, red onion, and avocado in a large bowl. Add the roasted chickpeas and sliced steak.
Dress and serve. Spoon chimichurri generously over the top. Toss gently and serve immediately.
