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Steak With Chimichurri On Toast

By chef Franco Luise

Juicy steak served with herb chimichurri sauce on toasted bread, ideal for barbecue lovers.

18 min
Medium

7 min prep · 11 min cook

Steak With Chimichurri On Toast
386 kcal · per serving
Protein 35g Carbs 18g Fat 17g
Ingredients

What you will need

8 items · serves 1
  • Beef steak 0.5 pcs
  • Bread 1 slice
  • Parsley 0.13 pcs
  • Red Onion 0.13 pcs
  • Garlic 0.5 pcs
  • Fresh chilli 0.25 pcs
  • Lemon 0.25 pcs
  • Oregano 0.25 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

11 steps · 11 min cook

  1. Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🥩✨

  2. Chop the parsley. Finely chop the parsley

  3. Chop the chili. Slice the chili pepper and remove all the seeds

  4. Add oregano. Add oregano

  5. Chop the onion. Peel the onion and chop it very finely

  6. Chop the garlic. Peel the garlic and mince it very finely

  7. Prepare the chimichurri. Add the lemon zest, squeeze in the lemon juice, pour in the olive oil, and mix everything together to make the chimichurri sauce

  8. Cook the steak. Season the steak with salt and pepper, heat oil in a pan, and sear over medium-high heat for about 4 minutes on each side, then turn it over and finish cooking

  9. Toast the bread. Remove the steak and let it rest for about 3-5 minutes; meanwhile, toast the bread in the same pan over medium heat for about 1-2 minutes on each side until golden brown

  10. Assemble the sandwich. Drizzle the bread with the meat juices and place the steak slices on top

  11. Finish and serve. Finish with chimichurri sauce to taste and serve 🍽️✨

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