Fusion Kitchen · Dinner
Chimichurri Dukkah Steak
Argentine steak seared and rested, crusted with Egyptian dukkah of hazelnut, sesame, and toasted spice, then sliced and spooned with a bright green chimichurri of parsley, garlic, and red wine vinegar.
$$
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
800Calories
52gProtein
54gFat
10gCarbs
2gSugar
3gFiber
900mgSodium
130mgChol
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Instructions
1
Prep
Crush the dukkah from hazelnuts, sesame, coriander, and cumin seeds. Blend chimichurri from parsley, garlic, oregano, vinegar, and 3 tbsp of the olive oil. Salt both steaks generously.
2
Sear
Heat the remaining 3 tbsp olive oil in a large pan over high heat. Sear each salted steak 3 minutes per side until deeply crusted and pink medium-rare. Work with both steaks in the same pan if space allows, or sear sequentially and keep the first warm.
3
Toast
Toast the dukkah in a dry pan over medium heat 2 minutes until deeply fragrant, then press it onto both steaks.
4
Rest
Rest the seared steaks off the heat 4 minutes until the juices settle, then slice them thinly against the grain.
5
Plate
Fan the steak slices out on two warm plates, spoon the chimichurri over each, and scatter extra dukkah across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef sirloin steak
- 6 tbsp olive oil
- 2 tbsp coarse sea salt
- 40g (1/4 cup) hazelnuts
- 2 tbsp sesame seeds
- 2 tbsp coriander seed
- 2 tsp cumin seed
- 40g (large handful) parsley
- 8 garlic cloves
- 2 tsp dried oregano
- 1/4 cup red wine vinegar
- 1 tsp red chilli flakes