In Argentina, you simply can’t have an asado (barbeque) without chimichurri as a condiment. The same is true with this recipe, Chef! Here this bright, herbaceous condiment brings the best out of the ingredients, from the buttery slices of sirloin steak, the balsamic-drizzled crispy chickpea, tomato & fresh greens salad and even the toasted sunflower seeds.
Chimichurri Beef & Chickpeas
Chimichurri Beef & Chickpeas
with a balsamic dressing
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Beef Sirloin
- Chickpeas
- NOMU Roast Rub
- Pesto Princess Chimichurri Sauce
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
POPPIN' Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the tomato, salad leaves, balsamic, Chickpeas, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the chimichurri with a splash of water.
WHAT A GREAT PLATE
Make a bed of the balsamic salad, top with the steak slices, and drizzle over the chimichurri.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
POPPIN' Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the tomato, salad leaves, balsamic, Chickpeas, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the chimichurri with a splash of water.
WHAT A GREAT PLATE
Make a bed of the balsamic salad, top with the steak slices, and drizzle over the chimichurri.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
POPPIN' Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the tomato, salad leaves, balsamic, Chickpeas, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the chimichurri with a splash of water.
WHAT A GREAT PLATE
Make a bed of the balsamic salad, top with the steak slices, and drizzle over the chimichurri.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
POPPIN' Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the tomato, salad leaves, balsamic, Chickpeas, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the chimichurri with a splash of water.
WHAT A GREAT PLATE
Make a bed of the balsamic salad, top with the steak slices, and drizzle over the chimichurri.
Frequently Asked Questions
What is the preparation time for Chimichurri Beef & Chickpeas?
The preparation time for Chimichurri Beef & Chickpeas with a balsamic dressing is between 25 and 45 minutes.
What is the total time required to make Chimichurri Beef & Chickpeas with a balsamic dressing?
The total time required to make Chimichurri Beef & Chickpeas with a balsamic dressing is between 40 and 60 minutes.
How many servings does Chimichurri Beef & Chickpeas provide?
4 servings
What are the main ingredients in Chimichurri Beef & Chickpeas?
Balsamic Vinegar, Beef Sirloin, Chickpeas, NOMU Roast Rub, Pesto Princess Chimichurri Sauce, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes
What is the nutritional information of Chimichurri Beef & Chickpeas?
Calories: 698, Carbs: 39 grams, Fat: grams, Protein: 50.4 grams, Sugar: 9.9 grams, Salt: 782 grams
How do I prepare Chimichurri Beef & Chickpeas?
WHAT A GREAT PLATE: Make a bed of the balsamic salad, top with the steak slices, and drizzle over the chimichurri. PREP STEP: To a bowl, add the tomato, salad leaves, balsamic, chickpeas, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the chimichurri with a splash of water. BUTTER-BASTED STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. POPPIN' CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Chimichurri Beef & Chickpeas?
Balsamic Vinegar, Beef Sirloin, Chickpeas, NOMU Roast Rub, Pesto Princess Chimichurri Sauce, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes
How many calories does Chimichurri Beef & Chickpeas have?
698 calories
How much fat content does Chimichurri Beef & Chickpeas have?
grams
Woolies Products in this dish
