Chimichurri Scotch Beef Popovers

Nutrition

Energy 332 kcal
Fat 20g
of with saturates 3.6g
Carbs 16g
Fibre 1.3g
Protein 20g
Salt 0.19g

Ingredients

Cooking Method

How it's done:

1
PREPARATION: You can make the popovers up to 2 days in advance of serving or freeze them instead. To reheat, allow them to defrost, then place onto a baking tray and put in a preheated oven at 190°C/ 170°C fan oven/gas 5 for 6-7 minutes until crisp and hot.
2
Put the flour into a bowl and make a well in the centre. Add the egg, milk, 1/2 tsp oregano and a little seasoning. Whisk together to make a smooth, thin batter. Transfer to a jug and leave to stand for 30 minutes.
3
Meanwhile, mix the remaining oregano and 3tbsp oil together with the vinegar, parsley, garlic and chilli to make a Chimichurri sauce. Season lightly, cover and chill until required.
4
Preheat the oven to 220°C/200°C fan oven/gas 7. Spoon 1/4 tsp oil into 12 jam tart tins and place in the oven for 2 minutes to heat up. Stir the batter and pour in to each tin to 1/2 fill them.
5
Bake for 20 minutes until risen, crisp and golden. Remove from the tins and keep warm.
6
While the popovers are cooking, put the steak on a plate or board and season on both sides. Leave to stand for 15 minutes before cooking.
7
Heat the remaining oil in a frying pan until hot. Add the steak and cook on a high heat for 1 minute on each side. Reduce the heat to medium and cook for 2-3 minutes on each side, depending on thickness, for medium. Remove from the heat, cover lightly and leave to stand until ready to serve. For rare steak, cook for 1 1/2 minutes on each side, and for well done, cook for about 4 minutes on each side.
8
To serve, slice the steak very thinly. Spoon a little Chimichurri sauce into each popover and top with steak slices. Spoon over the remaining Chimichurri sauce and serve immediately sprinkled with fresh parsley and more chilli if liked.

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