Ingredients

1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 tbs olive oil
300g beef porterhouse
1/4 bunch parsley, chopped
1/4 bunch coriander, roughly chopped
1 clove garlic, crushed
2 tsp white wine vinegar
2 zucchini, shaved
125g tin corn kernels
1 spring onion, finely sliced
juice of half a lemon
salt & pepper, to taste

Directions

Combine ground cumin, cayenne, 1/4 tsp salt and 1 tsp of oil and rub over beef.

On a hot grill or frypan, sear beef for 1-2 minutes on each side, or until cooked to your liking. Set aside, cover loosely with foil and rest for 5 minutes.

Meanwhile, combine parsley, coriander, garlic, vinegar and remaining oil in a blender and pulse blend a few times to form a chunky sauce. Season with salt and pepper and set aside.

Combine zucchini, corn, spring onion and lemon juice in a bowl and season with salt & pepper.

Slice beef and serve with chimichurri sauce and salad.

Nutrition

Energy 1966.75 kJ

Calories 469.75 cal

Protein 35.64g

Fibre 3.80g

Fat 31.46g

Sat. Fat 7.30g

Carbs 9.51g

Sugar

Chimichurri Beef

Ingredients

Directions

Nutrition