Seared Steak with Chimichurri

Ingredients

• 12 oz (340 g) lean steak
• 3 cups (90 g) chopped fresh parsley
• 12 garlic cloves (36 g)
• 6 tbsp (90 ml) olive oil
• 4 tbsp (60 ml) red wine vinegar
• 4 cups (720 g) cooked bulgur
• 2 2/3 cups (400 g) cherry tomatoes, halved
• 1 tsp (2 g) black pepper
• 6 cups (120 g) rocket

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Method

1. Dry the steak with paper towels and sear it in a very hot dry pan, 3-4 minutes a side, until it reads 63°C (145°F). Rest 5 minutes.
2. Chop the parsley and garlic finely and stir them into the oil, vinegar and pepper to make the chimichurri. Toss the bulgur with the halved tomatoes and a spoonful of the sauce.
3. Pile the rocket into the bowls, slice the steak across the grain over it and spoon the rest of the chimichurri on top.