Steak and Little Gem chimichurri

This steak and Little Gem chimichurri recipe makes a perfect low-carb dinner that’s also full of flavour.  The spicy, green sauce, chimichurri, hails from Argentina and tends to be used to flavour meat, but it can be used on all kinds of dishes – from eggs to salad – too.

Ingredients (serves 2)

25g pack parsley

15g pack oregano

1 clove garlic, roughly chopped

2tbsp chilli oil

1tbsp white wine vinegar

250g sirloin steak

2 Little Gem lettuces, halved lengthways (285g)

Method

Blend herbs, garlic, oil, vinegar and two tablespoons of water in a small food processor to a coarse paste, then season. Use half to coat the steak.

Brush the Little Gems with a little oil. Heat a griddle on the BBQ, griddle the Little Gems cut side down for two minutes until just beginning to char. Set aside.

Cook the steak on the BBQ for two to three minutes on each side, remove and allow to rest for a couple of minutes before cutting into slices.

Place the Little Gems on two serving plates, top with the steak and drizzle over the remaining chimichurri herb mix and serve.

Recipe courtesy of makemoreofsalad.co.uk