This is another boyfriend-friendly supper, rustled up by yours truly. Not too unhealthy, but with plenty of deliciousness, it’s a real crowd pleaser! Who doesn’t fancy juicy steaks with spicy chimichurri and my glorious homemade pickled pink onions?!
For two people you will need:
- 1-2 sirloin steaks (depending on how big they are, one large one might go far enough)
- tortilla wraps
- 1 large avocado
- creme fraiche
- cherry tomatoes
- lambs lettuce
For the pink pickled onions:
- 1 red onion
- caster sugar
- red wine vinegar
- maldon sea salt
For the chimichurri:
- 1 handful of coriander
- 1 handful of flat leaf parsley
- 2 tsps of chilli flakes
- Extra virgin olive oil (2 tbsps)
- 1 garlic clove
- juice of 1 lemon
- 2 tsps of vinegar (red or white)
- salt and pepper
Number one – make the pink pickled onions. Finely slice the onion on a mandolin…
Boil the kettle and then pour the water over the onions which you have transferred to a sieve. This blanches the onion and takes the sting out of its tail. In a tuppaware or sealed jar mix together 1 tbsp of caster sugar, with 1 tbsp of vinegar and a decent sprinkling of salt. Stir together and then dunk your onion slices in the mix. Leave for at least half an hour in the fridge, or make a day in advance for even more flavour.
Once that’s done get your steaks in a marinade. Bring them to room temperature, whack over some olive oil and throw in a couple of crushed garlic cloves and some of your parsley and coriander stalks.
Onto the chimichurri – whack all the ingredients in the food processor and blitz until you have an amazing green sauce.
Mash your avocado and pop into a bowl – don’t forget that keeping the stone in will keep this a vibrant green until you are ready to eat.
Chop your cherry tomatoes and plonk the creme fraiche in a bowl, adding a splash of double cream if feeling naughty, before spooning your pickled onions into a bowl.
Whack a griddle pan on the heat and get her fired up to full throttle. Once its smoking, add the steaks and cook for about 1 min and half on each side for medium rare. Rest the steaks for 10 minutes while you heat up the tortilla’s and prepare the table, then slice up the meat real nice.
All that’s left to do is assemble.
Hubba hubba – that’s one yumma sups.