Checkers Recipe: Chimichurri steak & blue cheese with croutons


When only the best steak and salad will satisfy your craving, reach for Zola Nene’s Chimichurri Steak & Blue Cheese Salad with Croutons.


200 g Steakhouse Classic Sirloin

1 tbsp. Forage and Feast Olive oil

¼ cup Forage and Feast Apricot Chimichurri Sauce

2 tbsp. Forage and Feast Aged Balsamic

¼ cucumber; sliced

½ punnet cherry tomatoes

100 g blue cheese; crumbled

½ packet Simply Great Croutons of your choice

Fresh salad leaves of your choice

Salt and Pepper


Drizzle steak with olive oil, then season with salt and pepper. Sear in a hot pan for 2 minutes per side until browned.

Pour the Chimichurri onto the steak and continue to cook the steak for another two minutes per side. Remove from the pan and set aside to rest.

Assemble the salad ingredients onto a plate, dress salad with balsamic, a drizzle of olive oil and season with salt and pepper.

Thinly slice the steak and place onto the salad to serve.