You’ll be walking with pride to the dinner table as you plate up seared beef, drizzled with a homemade chimichurri, made with fresh parsley & chilli. Served with sides of oven-roasted butternut & onion and a toasted pumpkin seed, tomato & crispy kale salad.
Chimichurri Beef Salad
Chimichurri Beef Salad
with roasted onion & butternut
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple Cider Vinegar
- Baby Tomatoes
- Beef
- Beef Strips
- Butternut
- Fresh Chilli
- Fresh Chillies
- Kale
- Lemon Juice
- Mixed Herbs
- Onion
- Onions
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender
- Paper Towel
- Seasoning (Salt & Pepper)
Butternut & ONION
Preheat the oven to 200°C. Spread out the Butternut, and ¾ of the onion on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
Kale
Place the Kale in a bowl, lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, scatter over the dressed kale. Roast for the remaining time.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, lemon juice, chilli (to taste), herbs, the remaining Onion (to taste), and a drizzle of water until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl, add the Kale, tomatoes, the seeds, and seasoning.
SEAR THE Beef
Return the pan to high heat. Pat the Beef strips dry with paper towel and lightly coat in cooking spray. When hot, add the beef strips to the pan and fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
WELL DONE
Plate up the seared Beef, and top with the homemade chimi-style dressing. Side with the fresh salad, and the roasted veg. Enjoy, Chef!
Butternut & ONION
Preheat the oven to 200°C. Spread out the Butternut, and ¾ of the onion on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
Kale
Place the Kale in a bowl, lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, scatter over the dressed kale. Roast for the remaining time.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, lemon juice, chilli (to taste), herbs, the remaining Onion (to taste), and a drizzle of water until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl, add the Kale, tomatoes, the seeds, and seasoning.
SEAR THE Beef
Return the pan to high heat. Pat the Beef strips dry with paper towel and lightly coat in cooking spray. When hot, add the beef strips to the pan and fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
WELL DONE
Plate up the seared Beef, and top with the homemade chimi-style dressing. Side with the fresh salad, and the roasted veg. Enjoy, Chef!
Butternut & ONION
Preheat the oven to 200°C. Spread out the Butternut, and ¾ of the onion on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
Kale
Place the Kale in a bowl, lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, scatter over the dressed kale. Roast for the remaining time.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, lemon juice, chilli (to taste), herbs, the remaining Onion (to taste), and a drizzle of water until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl, add the Kale, tomatoes, the seeds, and seasoning.
SEAR THE Beef
Return the pan to high heat. Pat the Beef strips dry with paper towel and lightly coat in cooking spray. When hot, add the beef strips to the pan and fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
WELL DONE
Plate up the seared Beef, and top with the homemade chimi-style dressing. Side with the fresh salad, and the roasted veg. Enjoy, Chef!
Butternut & ONION
Preheat the oven to 200°C. Spread out the Butternut, and ¾ of the onion on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
Kale
Place the Kale in a bowl, lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, scatter over the dressed kale. Roast for the remaining time.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, lemon juice, chilli (to taste), herbs, the remaining Onion (to taste), and a drizzle of water until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl, add the Kale, tomatoes, the seeds, and seasoning.
SEAR THE Beef
Return the pan to high heat. Pat the Beef strips dry with paper towel and lightly coat in cooking spray. When hot, add the beef strips to the pan and fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
WELL DONE
Plate up the seared Beef, and top with the homemade chimi-style dressing. Side with the fresh salad, and the roasted veg. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chimichurri Beef Salad?
The preparation time for Chimichurri Beef Salad with roasted onion & butternut is between 25 and 45 minutes.
What is the total time required to make Chimichurri Beef Salad with roasted onion & butternut?
The total time required to make Chimichurri Beef Salad with roasted onion & butternut is between 40 and 55 minutes.
How many servings does Chimichurri Beef Salad provide?
4 servings
What are the main ingredients in Chimichurri Beef Salad?
Apple Cider Vinegar, Baby Tomatoes, Beef, Beef Strips, Butternut, Fresh Chilli, Fresh Chillies, Kale, Lemon Juice, Mixed Herbs, Onion, Onions, Pumpkin Seeds
What is the nutritional information of Chimichurri Beef Salad?
Calories: 495, Carbs: 49 grams, Fat: grams, Protein: 45.4 grams, Sugar: 14 grams, Salt: 153.9 grams
How do I prepare Chimichurri Beef Salad?
PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. KALE: Place the kale in a bowl, lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, scatter over the dressed kale. Roast for the remaining time. CHIMI-STYLE DRESSING: In a blender, add the vinegar, lemon juice, chilli (to taste), herbs, the remaining onion (to taste), and a drizzle of water until slightly loosened. Blend until smooth and season. SEAR THE BEEF: Return the pan to high heat. Pat the beef strips dry with paper towel and lightly coat in cooking spray. When hot, add the beef strips to the pan and fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. SIMPLE SALAD: To the bowl, add the kale, tomatoes, the seeds, and seasoning. BUTTERNUT & ONION: Preheat the oven to 200°C. Spread out the butternut, and ¾ of the onion on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). WELL DONE: Plate up the seared beef, and top with the homemade chimi-style dressing. Side with the fresh salad, and the roasted veg. Enjoy, Chef!
What should be prepared from my kitchen to make Chimichurri Beef Salad?
Apple Cider Vinegar, Baby Tomatoes, Beef, Beef Strips, Butternut, Fresh Chilli, Fresh Chillies, Kale, Lemon Juice, Mixed Herbs, Onion, Onions, Pumpkin Seeds
How many calories does Chimichurri Beef Salad have?
495 calories
How much fat content does Chimichurri Beef Salad have?
grams
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