Dinner
Argentine Chimichurri Steak with Egyptian Dukkah Crust
Chimichurri Dukkah Steak
Argentine beef sirloin steak seared to a deep crust, coated with Egyptian dukkah made from toasted hazelnuts, sesame, coriander, and cumin, then rested and sliced. Served with bright green chimichurri of fresh parsley, garlic, and red wine vinegar.
$9
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
783Calories
51.7gProtein
53.2gFat
9.5gCarbs
1.8gSugar
3.2gFiber
1062mgSodium
112mgChol
13.4gSat Fat
598mgPotassium
152mgCalcium
4.2mgIron
1.1mcgVitamin B12
18mgVitamin C
egg-free
gluten-free
protein-rich
low-carb
fusion-kitchen
thirty-min-meals
gluten-free
dairy-free
Instructions
1
Prep
Crush hazelnuts, sesame, coriander, and cumin seeds together into coarse dukkah. Blend parsley, garlic, oregano, red wine vinegar, and 2 tbsp olive oil into chimichurri. Salt the steak generously on both sides.
2
Sear
Heat 1 tbsp olive oil in a skillet over high heat until smoking. Sear steak 3 minutes per side until deeply browned and pink at medium-rare, then transfer to rest.
3
Rest
Let the seared steak rest off heat for 4 minutes until juices settle throughout.
4
Toast
Toast the dukkah in a dry pan over medium heat for 2 minutes until deeply fragrant, then press onto the rested steak.
5
Plate
Slice the steak thinly against the grain, arrange on a warm plate, spoon chimichurri over the slices, and scatter extra dukkah across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz beef sirloin steak
- 6 tbsp6 tbsp olive oil
- 2 tbsp2 tbsp coarse sea salt
- 40g1.4 oz hazelnuts
- 2 tbsp2 tbsp sesame seeds
- 2 tbsp2 tbsp coriander seed
- 2 tsp2 tsp cumin seed
- 40g1.4 oz parsley
- 88 garlic cloves
- 2 tsp2 tsp dried oregano
- 4 tbsp4 tbsp red wine vinegar
- 1 tsp1 tsp red chile flakes
