- 75ml red wine vinegar
- 75ml olive oil, plus extra for frying
- 3 garlic cloves
- 1 shallot
- 1 chilli
- A large handful of coriander
- A handful of flat leaf parsley
- A handful of oregano
- 2 large pattipans
Prep: 15 mins | Cook: 15 mins
1. Heat your oven to 200° C/Fan 180° C/Gas 6. Pour the vinegar and 75ml olive oil into a bowl. Peel and crush the garlic cloves. Peel and finely chop the shallot. Finely chop the chilli, flicking out the seeds and white bits for less heat (or leave them in). Add them all to the bowl.
2. Pile the coriander, parsley and oregano up on your chopping board. Rest the tip of your knife on the board and, using a rocking motion, finely chop all the herbs. Add to the bowl with a pinch of salt and pepper. Stir together. Taste and add more salt and pepper if you think it needs it. This is your chimichurri.
3. Scrub the pattipans then slice them into large, round 3cm-thick slices. Pop them in a bowl with a splash of olive oil, salt and pepper. Toss to coat in the oil and seasoning.
4. Heat a heavy-based frying pan or griddle pan over a medium-high heat. When the pan is hot, add a few pattipan steaks and fry for 3-4 mins on each side till they are golden brown. Transfer to a baking tray. Repeat till all the steaks have been griddled and are arranged in a single layer on a large baking tray (or two baking trays).
5. Slide the trays into the oven and roast for 5 mins till they're tender all the way through. Serve the pattipan steaks with the chimichurri sauce drizzle dover the top.
6. Eating Al Fresco
If the weather is sunny, then these veggie steaks are are also delicious cooked on the barbecue. Rub them in oil, salt and pepper then grill over hot charcoal for around 5 mins each side till they're golden brown.