How to Make Steak & Roasted Radish Chimichurri Plate
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Preheat oven to 425°F (220°C). Toss radishes with avocado oil, salt, and black pepper. Roast for 18 minutes until tender and golden.
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Season sirloin steaks with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear steaks for 3-4 minutes per side for medium-rare.
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Rest steaks for 5 minutes before slicing.
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For chimichurri, mix parsley, oregano, garlic, vinegar, and 1/4 cup olive oil in a bowl.
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Serve sliced steak over roasted radishes, topped with chimichurri.
Pro Tips for Perfect Steak & Roasted Radish Chimichurri Plate
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of sirloin steak, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Steak & Roasted Radish Chimichurri Plate?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Steak & Roasted Radish Chimichurri Plate?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for sirloin steak?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.