Chimichurri Steak and Whipped Feta Baguette

Method

1. Pat the steak dry, salt both sides and leave it at room temperature for 15 minutes. Slice the red onion paper-thin, soak it in cold water for 10 minutes to take the edge off, then squeeze it dry.

   Add in this stepBeef steak (sirloin or strip loin, 1.5 cm thick) 300 gCoarse salt ¾ tspBlack pepper to taste

2. Finely chop the parsley and garlic, mix with the oregano, chili flakes, vinegar and salt, then pour in the olive oil to make the chimichurri.

   Add in this stepFlat-leaf parsley 15 gGarlic (cloves) 1Dried oregano ½ tspRed chili flakes 1 pinchRed wine vinegar 1½ tbspSalt (for the sauce) 1 pinchOlive oil 3 tbsp

3. Crumble the feta into a bowl, add the Greek yogurt and lemon juice and mash with a fork, then beat hard for 1 to 2 minutes until smooth, creamy and fluffy. A small blender makes it even silkier.

   Add in this stepFeta cheese 80 gGreek yogurt (unsweetened) 40 gLemon juice 1 tsp

4. Split the baguette pieces lengthwise and toast them cut side down in a dry 28 cm frying pan over medium heat for 2 min, until the cut sides are golden and crisp. If they do not all fit, toast in batches; the time given is the total.

   Add in this stepBaguette (20 cm pieces) 2

   medium heat

5. Wipe out the pan, add the oil and heat over high heat until it just starts to smoke. Add the steak and cook for 3 min in total, turning every minute, for medium-rare. Cook a larger amount in two batches. Move to a board and rest for 5 min.

   Add in this stepCooking oil 1 tbsp

   high heat

6. Slice the meat thinly against the grain, about 5 mm, and toss with a spoonful of chimichurri. Spread both cut sides of the bread generously with whipped feta, layer on the lettuce, steak and red onion, then spoon over the rest of the chimichurri. Close, press down firmly with your hand and cut in half to serve.

   Add in this stepRomaine or other crisp lettuce 40 gRed onion 30 g