Now a South American inspired dish for your New Years’ Eve spread. As long as you slice the beef into fairly small strips this makes a great sharing option…
Prep time: 20 minutes/Cook time: 25 minutes/Serves: 8
Ingredients:
2 Sweet bell Peppers, sliced
1 Red Onion, cut into 8 wedges
3 tsp Olive Oil
250g Mushrooms, thickly sliced
160g Tenderstem Broccoli, ends trimmed
2–3 sprigs Rosemary or Thyme
2 Garlic cloves, smashed
4 Beef Medallion Steaks (about 700g in total)
50g fresh Parsley, finely chopped
1 tsp dried Oregano, crumbled
2 Garlic Cloves, grated, For the chimichurri sauce
1 Red Chilli, deseeded and finely chopped
60ml Extra Virgin Olive Oil, For the chimichurri sauce
2 tbsp Red Wine Vinegar
1 tsp Smoked Paprika
Finely-grated zest and juice of 1 Lemon
1–2 tsp Hot Sauce, Sriracha or similar (optional)
Method:
Preheat the oven 220ºC/fan 200ºC/gas 7. Place the peppers and onion on a roasting tray. Season with salt and pepper and drizzle over 1 tsp of the oil. Roast for 10 mins.
Take the tray out of the oven and add the mushrooms and broccoli and rosemary or thyme. Drizzle with 1 tsp of oil and roast for a further 10 mins.
Meanwhile, combine all the ingredients for the chimichurri sauce in a small bowl and set aside.
Heat a non-stick frying pan until smoking hot. Pour in the remaining 1 tsp oil, then add the smashed garlic and steaks – you may want to cook 2 at a time, so the pan stays hot and the steaks brown nicely. Cook each steak for 2 mins on each side for medium-rare (see right for alternative timings), then transfer to a plate and allow to rest for 5 mins before slicing. Serve with the roasted veg and sauce spooned over.
Cook’s tip: Cooking times for steak will depend on the thickness. As a guide for medallion steaks, cook for 2 mins then turn for 1 min (rare) or 3 mins then 2 mins (medium-well). Rest steak before serving to keep it tender and moist.
