Recipe

Barbecued steak with white bean puree and chimichurri

Grilled tender steak with a tangy green South American sauce. Perfect for the warmer. And ideal for diabetics, too.

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • 24 hrs marinating
  • Serves 2
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Ingredients

Barbecued steak with white bean puree and chimichurri
  • 1/2 cup dried cannellini beans
  • 4 clove garlic, peeled
  • 1 1/2 tablespoon lemon juice
  • 1/4 cup (60ml) water
  • 150 gram lean beef skirt steak, trimmed
  • 1 teaspoon rice bran oil
  • 1 tablespoon coarsely chopped fresh oregano
  • 2 cup (230g) watercress sprigs
  • 1/2 small red onion (50g), sliced thinly
Chimichurri
  • 1 1/4 cup fresh flat-leaf parsley leaves, chopped finely
  • 1/4 cup fresh oregano leaves, chopped finely
  • 1 clove garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1 tablespoon red wine vinegar
  • 2 teaspoon dijon mustard
  • 1 teaspoon rice bran oil

Method

Barbecued steak with white bean puree and chimichurri
  • 1
    Place beans in a large bowl; cover with cold water. Stand overnight. Drain well.
  • 2
    Cook beans and garlic in a large saucepan of boiling water for 1½ hours or until very tender. Drain well.
  • 3
    Blend or process beans, garlic, juice and the water until smooth. Season with pepper to taste. Transfer to a small bowl, cover to keep warm.
  • 4
    Meanwhile, make chimichurri, combine ingredients in a small bowl; mix well. Season with pepper to taste.
  • 5
    Slice beef; serve with bean puree, chimichurri and combined watercress and onion.

Notes

You will need 1 1/2 cups cooked beans. You can use 60g baby rocket leaves (arugula) instead of watercress, if you like.