I’m always trying to come up with fresh new ways to dress up a simple steak and salad. This herb and chilli oil is my latest favourite. Love how it adds so much freshness with so little effort.

I’ve used coriander / cilantro but feel free to play around with other herbs. Parsley is great if you want something neutral and fresh. Or choose basil if it’s summer time and you’re after a flavour explosion!

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Steak with Herb & Chilli Oil

Total Time 20

Servings people

Ingredients

2 steaks
2 small fresh chillies
1 bunch coriander cilantro
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
baby spinach or salad leaves, to serve

Instructions

Preheat a frying pan, griddle pan or your BBQ until super hot. Rub steaks with a little oil and sprinkle with salt. Cook steaks on a very high heat for 3-4 minutes each side or until cooked to your liking.
While the steak is cooking, finely chop chilli (remove seeds if you are heat sensitive) and coriander / cilantro. Place in a small bowl and stir in the lemon, oil and a big pinch of salt. Taste and season with more lemon, salt or chilli if needed. If you prefer a smoother oil you can blitz it with your stick blender.
Place cooked steaks on two plates. Drizzle over the herby oil and add spinach / salad leaves. Stand for a few minutes to rest (while you pour yourself a nice glass of vino).

WINE MATCH: A gutsy red like a Shiraz or Zinfandel.

Variations & Substitutions

different herbs – parsley, basil, oregano or mint are all good. As are any combination of the above.

different chilli – dried chilli flakes or crumbled whole dried chilli can also be used.

carb-lovers – serve with roast or boiled potatoes.

more substantial (low carb) – larger steaks or more oil.

vegetarian – serve the chilli oil with pan fried halloumi, mushrooms or eggplant / aubergine.

different meat – the spicy herby oil is also great with chicken, lamb chops or pork.

more veg – serve with roast or pan fried veg like eggplant, zucchini or capsicum / bell peppers.

budget – use burgers instead of the steak.

limey – use lime juice and the zest of 1 lime instead of the lemon.

smoother oil – puree in a food processor or stick blender.

Waste Avoidance Strategy

steaks – freeze them.

chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

coriander (cilantro) – best to use for another meal. Can be frozen but will wilt when defrosted.

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

extra virgin olive oil – keep it in the pantry.

baby spinach or salad leaves – best to use for another meal.