Aromatic Steak Salad with Freekeh and Chimichurri

Preparation Time: 10-15 minutes

Cooking Time: 45 minutes


1lb New York strip steaks

1 x 7oz pack ready to eat freekeh or 4oz cracked freekeh

18 fl oz good, hot vegetable stock

1 red bell pepper, cored, deseeded and diced

1 yellow bell pepper, cored, deseeded and diced

2 teaspoons ground cumin

½ teaspoon ground turmeric

2 teaspoons canola or olive oil

Salt and freshly milled black pepper

For the Chimichurri:

Large handful of freshly chopped coriander, finely chopped

Large handful flat-leaf parsley, finely chopped

¼ teaspoon dried chilli flakes

Juice of 1 small lemon

1 teaspoon runny honey



  1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
  2. If using cracked freekeh, cook according to the packet instructions, drain and set aside.
  3. For the Chimichurri: put all the ingredients into a small bowl, season, mix together to combine and set aside.  Mix 4 tablespoons of the herb mixture into the freekeh along with the red and yellow bell pepper.
  4. Heat a non-stick griddle pan until hot.
  5. In a small bowl mix together the cumin, turmeric and oil. Season the steaks and rub with the spice mixture on both sides.
  6. Cook the steaks for 4-5 minutes, turning occasionally, then thinly slice.
  7. Spoon the freekeh onto a plate, arrange the steak on top, spoon over the remaining chimichurri and serve.