Steak Salad Platter on Fried Bread with Chimichurri

Beef

Leafy

Mains

Salad

We just had to make this gorgeous Steak Salad Platter with the beautiful USDA Prime Ribeye, that’s one of the three cuts in @meatmen_butchery ‘s giveaway!

Whether you’re hosting a lavish Easter brunch or a laid-back family gathering, this is the perfect centrepiece for your table – juicy USDA Prime Ribeye steaks seared to perfection, crispy fried bread, then topped off with some fresh greens, ripe tomatoes, creamy avocados. Drizzle with a generous amount of chimichurri sauce and we guarantee, your platter will be wiped clean!

Ingredients

Steps

1

Remove the steak from chiller at least 30mins before cooking for it to reach room temperature.

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2

Prepare our vegetables for the salad: Halve cherry tomatoes. Slice red radish on mandolin. Slice avocadoes. Thinly slice red onion and soak in some water to take the edge off. Wash rocket.

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3

Prepare our chimichurri: Finely chop mint, coriander, parsley and red chilli. Add in extra virgin olive oil, red wine vinegar, dried oregano and mix well. Season with salt and pepper to taste.

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4

Heat a heavy bottom frying pan on medium high heat. In the meantime, pat dry the steaks with paper towels, then season with salt.

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5

Add in your oil and heat till it smokes. Make sure to use an oil with a high smoking point, such as canola oil.

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6

Carefully lay steak away from yourself in the pan and sear it for 2-2.5 minutes before flipping and add in garlic, rosemary and butter to baste the steak.

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7

Once it reaches an internal temperature of 52-54 degrees celsius, transfer the steak onto a plate to rest.

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8

In the same pan with the remaining fat from searing the steak, we’ll be frying our bread. Adjust the heat to medium heat and add in the sliced baguettes, letting them fry on each side till golden brown.

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