Sirloin steak with chimichurri, feta and pomegranate recipe
Created by The Tesco Recipes team
If you're looking for an extra-special steak dish, this chimichurri recipe delivers big on flavour without demanding hours in the kitchen. Tender and richly flavoured sirloin steaks are perfectly complemented by the herby chimichurri sauce and salty feta. Sprinkle over some juicy pomegranate seeds for a restaurant-quality meal you can enjoy at home.
See method- Serves 2
- Takes 30 mins
- 737 calories / serving
- Gluten-free
Ingredients
- 2 x 227g Tesco Finest sirloin steaks, at room temperature
- ½ tbsp olive oil
- 50g barrel-aged feta, roughly crumbled
- 40g pomegranate seeds
For the chimichurri
- 20g fresh flat-leaf parsley, finely chopped
- 20g fresh coriander, finely chopped
- ½ garlic clove, grated
- ½ small red onion, finely chopped (optional)
- 1 small red chilli, finely chopped (deseeded if you like)
- 2½ tbsp extra-virgin olive oil
- 1½ tbsp white wine vinegar
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3060kJ 737.0kcal
- Fat
- 56g
- Saturates
- 20g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.8gProtein 54.1gFibre 1.0g
Method
- Mix all of the ingredients for the chimichurri together, season well and set aside.
- Heat a large frying pan over a high heat for 1-2 mins until smoking. Drizzle the steaks with the oil and season well. Turn the heat down to medium-high and cook the steaks for 1 min on each side, then for another 2 mins each side for medium-rare; 3 for medium; or 4 for well done. Allow to rest on a board, loosely covered with foil for 3 mins, before slicing on the diagonal.
- Arrange the sliced steaks on a serving board or plate and drizzle over the chimichurri. Scatter over the feta and pomegranate seeds to serve.
- See more Steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
