SERVES 2 PREP 15mins COOK 5mins
1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 tbs olive oil
300g beef porterhouse
1/4 bunch parsley, chopped
1/4 bunch coriander, roughly chopped
1 clove garlic, crushed
2 tsp white wine vinegar
2 zucchini, shaved
125g tin corn kernels
1 spring onion, finely sliced
juice of half a lemon
salt & pepper, to taste
1 Combine ground cumin, cayenne, 1/4 tsp salt and 1 tsp of oil and rub over beef.
2 On a hot grill or frypan, sear beef for 1-2 minutes on each side, or until cooked to your liking. Set aside, cover loosely with foil and rest for 5 minutes.
3 Meanwhile, combine parsley, coriander, garlic, vinegar and remaining oil in a blender and pulse blend a few times to form a chunky sauce. Season with salt and pepper and set aside.
4 Combine zucchini, corn, spring onion and lemon juice in a bowl and season with salt & pepper.
5 Slice beef and serve with chimichurri sauce and salad.
Nutritional Information - Per Serve
Energy 1966.8kj, Protein 35.6g, Carbs 9.5g, Fibre 3.8g, Sat. Fat 7.3g, Fat 31.5g, Calories 469.8cal, Sugar 4.1g