Seared steak sliced and spooned over with a zesty Argentinian parsley, garlic, oregano and vinegar sauce. This plant based version swaps in tofu. Ready in about 30 minutes.
Prep 15 min Cook 15 min Serves 2 Medium
Ingredients
🧄Garlic3 cloves, minced
🫙Olive Oil1/2 cup
🌶️Dried Oregano1 tsp
🍥Tofuextra-firm, thick slabs
🌿Fresh Parsley1 cup, finely chopped
🫙Red Wine Vinegar2 tbsp
🫙Sea Saltto taste
🌶️Black Pepperto taste
Optional extras
🌶️Red Pepper Flakes1/2 tsp
Instructions
1
For this plant based version, use tofu for beef steak wherever the steps mention them.
2
Mix parsley, garlic, oregano, vinegar, pepper flakes and olive oil; season and let stand 15 minutes.
3
Season the steak generously and bring to room temperature.
4
Sear in a very hot pan or grill 3–5 minutes per side to your liking.
5
Rest 5 minutes, slice against the grain and spoon over chimichurri.
Chef's tip
Rest the steak before slicing so the juices stay in the meat.
