10 of the best quick-cook CUTS

Steak with chimichurri sauce

■ Serves 2 ■ Prep 10 mins ■ Cook 6-8 mins

2 garlic cloves
small bunch of parsley, roughly chopped
½ tsp oregano, fresh or dried
1 shallot, chopped
½ tsp chilli flakes
2½ tbsp olive oil
½ lemon, juiced
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
chips and salad, to serve

1 Peel the garlic, then put in a food processor with the parsley, oregano, shallot and chilli flakes and blitz until very finely chopped, or chop by hand. Add 2 tbsp olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.

2 Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook for 2-3 mins on each side, or until cooked to your liking. Leave the steaks to rest for a few minutes, then spoon over the chimichurri and serve with chips and salad on the side.

PER SERVING 303 kcals, fat 20g, saturates 5g, carbs 1g, sugar 1g, fibre 1g, protein 30g, salt 0.3g