A Protein Plate

This dish is very simple very delicious and perfect for sharing. Steak and chorizo are the main parts to the dish however they are enhanced with two simple fresh dips, that are very easy to make.

Steak Strips and Chorizo

The Dips

Chimichurri

Ingredients

• 1/2 cup red wine vinegar

• 1 teaspoon kosher salt plus more

• 3-4 garlic cloves, thinly sliced or minced

• 1 shallot, finely chopped

• 1 Fresno chile or red jalapeño, finely chopped

• 1/2 cup minced fresh cilantro

• 1/4 cup minced fresh flat-leaf parsley

• 2 tablespoons finely chopped fresh oregano

• 3/4 cup extra-virgin olive oil

Salsa Verde

Ingredients

• 1½-2 cloves garlic , peeled

• 1 small handful capers

• 1 small handful gherkins pickled in sweet vinegar

• 6 anchovy fillets

• 2 large handfuls flat-leaf parsley , leaves picked

• 1 bunch fresh basil , leaves picked

• 1 handful fresh mint , leaves picked

• 1 tablespoon Dijon mustard

• 3 tablespoons red wine vinegar

• 8 tablespoons really good extra virgin olive oil

• sea salt

• freshly ground black pepper

For your steak strips; cut a steak of your choice into strips, cook in a hot pan, with a teaspoon of oil for around 4 minutes, making sure to cook both sides. Slice a chorizo, enough for each person, so 2 or 3 each. Add the chorizo to the same pan for a further 2 minutes. Serve with a handful of mixed leaf salad and the dips on the side.

#Steak #Protein #Chorizo #Chimichurri #SalsaVerde