Seared Steak with Chimichurri

Ingredients

• 6 cups (120 g) arugula
• 14 oz (400 g) lean steak
• 4 cups (720 g) cooked bulgur
• 3 cups (90 g) chopped fresh parsley
• 12 garlic cloves (36 g)
• 6 tbsp (90 ml) olive oil
• 4 tbsp (56 ml) red wine vinegar
• 4 cups (600 g) cherry tomatoes
• 1 tsp (2.4 g) black pepper

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Method

1. Dry the steak with paper and sear it in a very hot dry pan, 3 minutes a side for medium-rare. Rest 5 minutes.
2. Chop the parsley and garlic finely and stir them into the oil, vinegar and pepper.
3. Toss the bulgur with the halved tomatoes and a spoonful of the sauce.
4. Pile the arugula into the bowls, slice the steak across the grain over it and spoon the rest of the chimichurri on top.