Dinner
Argentine Chimichurri Steak with Egyptian Dukkah Crust
Chimichurri Dukkah Steak
Argentine beef sirloin steak seared to a deep crust, coated with a toasted Egyptian dukkah of hazelnuts, sesame, coriander, and cumin. Rested and sliced, then dressed with a bright parsley-garlic chimichurri sharpened by red wine vinegar and finished with oregano heat.
$9
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
789Calories
51.8gProtein
53.2gFat
9.1gCarbs
1.9gSugar
3.8gFiber
1418mgSodium
79mgChol
14.3gSat Fat
618mgPotassium
142mgCalcium
4.2mgIron
1.9mcgVitamin B12
18mgVitamin C
egg-free
gluten-free
protein-rich
low-carb
low-cholesterol
fusion-kitchen
thirty-min-meals
gluten-free
dairy-free
Instructions
1
Prep
Crush hazelnuts, sesame, coriander seed, and cumin seed into a coarse dukkah. Blend parsley, garlic, oregano, red wine vinegar, and 2 tbsp olive oil into chimichurri. Salt the steak generously.
2
Sear
Heat 1 tbsp olive oil in a skillet over high heat until shimmering. Sear the steak 3 minutes per side until deeply browned and medium-rare inside, with a thick crust.
3
Toast
Toast the dukkah in a dry pan over medium heat for 2 minutes until fragrant. Press onto the seared steak while still hot.
4
Rest
Rest the steak off the heat for 4 minutes until juices settle.
5
Plate
Slice the steak thinly against the grain, fan on a warm plate, spoon chimichurri over, and scatter extra dukkah across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz beef sirloin steak
- 6 tbsp6 tbsp olive oil
- 2 tbsp2 tbsp coarse sea salt
- 40g4 tbsp hazelnuts
- 2 tbsp2 tbsp sesame seeds
- 2 tbsp2 tbsp coriander seed
- 2 tsp2 tsp cumin seed
- 40glarge handful parsley
- 88 garlic cloves
- 2 tsp2 tsp dried oregano
- 4 tbsp4 tbsp red wine vinegar
- 1 tsp1 tsp red chile flakes
