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Chimichurri Beef and Fattoush Salad

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 500 g rump steak
  • 3 wholemeal Lebanese bread (wraps)
  • 1 bunch parsley
  • 2 tbsp dried oregano
  • 1/3 cup red wine vinegar
  • 3 garlic cloves, crushed
  • 1/2 cup extra virgin olive oil, plus extra to drizzle
  • 600 g cherry tomatoes, chopped in halves/quarters
  • 1/2 red onion, finely chopped
  • 1 tbsp za'atar (optional)
  • 1 red chilli, finely chopped (optional)


  1. Preheat oven to 180C/355F. Preheat BBQ/grill to medium/high heat.
  2. Separate the Lebanese bread so each piece becomes two large thinner circles and place onto a lined baking tray. Drizzle with olive oil and sprinkle with salt. Place in oven for 8-10 minutes or until golden brown.
  3. Season the steak with salt on both sides and grill for 5-7 minutes each side (for medium) or until cooked to your liking.
  4. To make chimichurri, finely chop half the parsley (you can use the stems), combine with oregano, olive oil, vinegar, crushed garlic, 1 tsp of salt and 1/2 tsp pepper. Add chilli (optional).
  5. Combine tomatoes, onion and roughly chop the remainder of the parsley.
  6. Break apart the toasted Lebanese bread into bite-sized chunks. Serve steak, with Lebanese bread crisps, salad and drizzle with chimichurri.


  • Gluten-free option: Use gluten-free Lebanese bread.
  • Za’atar is a middle eastern spice that you can find from most spice shops or gourmet supermarkets.
  • Pregnant? This recipe is pregnancy safe. Cook the beef until well done. Make sure you wash all your ingredients well before cooking. Check the best before date on all products. It’s best to prepare and eat fresh food in pregnancy.
  • Prep Time: 15 mins
  • Cook Time: 15 mins

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