Chimichurri steak with mixed grains

SERVES ONE

● Small handful parsley

● Small handful coriander

● 1 small clove garlic

● 2 pickled jalapenos plus 1 tbsp pickling juice, plus a few extra to serve, optional

● 1 tbsp olive oil

● Salt and pepper

● 1 x 225g sirloin steak, trimmed of visible fat ● 200g pre-cooked mixed grains

● ½ medium courgette

● 1 roasted red pepper from a jar, drained

● Large handful of rocket

● Squeeze of lemon juice

MAKE the chimichurri. Put the parsley and coriander (stalks and all) into a small food processor with the garlic, pickled jalapenos, 1 tablespoon of pickling juice and most of the olive oil. Blitz to a smooth green sauce. Add a little water if you need it. Season to taste with salt and black pepper — you want it to be nice and tangy. Heat a griddle pan over the highest heat. Drizzle the steak with the remaining oil, rubbing it into the flesh, and season all over with salt and pepper. When the pan is searingly hot, carefully lay the steak in it. Cook according to preference — I like my steak medium rare, so 2½ minutes on each side, turning regularly — then leave to rest, covered, until you’re ready to eat. While the steak is cooking, ping the mixed grains in the microwave, according to packet instructions. Peel the courgette into long ribbons. Slice the red pepper. Mix the warmed grains, courgette and pepper together in a serving bowl, along with the rocket. Season with salt, pepper and lemon juice, to taste. Thinly slice the steak on a diagonal, then pile on top of the mixed grains. Drizzle over the chimichurri. If you like it spicy, scatter over a couple more pickled jalapenos.