Steak with Chimichurri & Charred Broccoli

Ingredients

• 2 large sirloin steaks, about 300g each
• 4 tbsp olive oil
• 2 broccoli heads, cut into florets and stalks sliced
• 1 garlic clove, grated
• 1 shallot, finely chopped
• 30g flat-leaf parsley, finely chopped
• 15g coriander, finely chopped
• 2 garlic cloves, finely grated
• 2 tbsp red wine vinegar
• 1 lemon, juiced
• 1 tsp dried oregano
• 0.5 tsp chilli flakes
• 1 tbsp capers, chopped
• salt and black pepper to taste
• Warm tortillas, to serve
• Lime wedges, to serve
• Quick pickled red onion, to serve
• Steamed white rice, to serve
• Black bean salad, to serve
• Sliced avocado, to serve

Method

1. Pat the steaks dry and leave them out of the fridge for 15 minutes so they lose their chill. Rub the broccoli with 1 tablespoon of the olive oil and the grated garlic, then season both the broccoli and steaks generously with salt and pepper.
2. Make the chimichurri by stirring the shallot, parsley, coriander, remaining garlic, red wine vinegar, lemon juice, oregano, chilli flakes and capers together with the remaining olive oil. It should taste punchy, sharp and herb-heavy enough to wake up the whole plate.
3. Heat a griddle pan or barbecue pan until fiercely hot — you want it smoking. Add the broccoli first and cook for 6 to 8 minutes, turning as needed, until the stalks are tender and the florets are deeply charred without collapsing.
4. Push the broccoli to one side or lift it out to a plate, then add the steaks. Cook for 3 to 4 minutes on each side for medium-rare, pressing them gently onto the pan so you get a proper dark crust.
5. Rest the steaks for at least 5 minutes. While they sit, toss the warm broccoli with a spoonful or two of chimichurri so it drinks up some of that garlicky sharpness.
6. Slice the steak across the grain into thick strips and spoon over more chimichurri, letting some of it run onto the plate rather than keeping it neat and mean.
7. Serve with steamed white rice, black bean salad and sliced avocado, with the remaining chimichurri at the table. Finish with a squeeze of lime, a scatter of fresh coriander and a pinch of chilli flakes.