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Beef Chimichurri


1 x 165g pack Arley Beef Style Pieces

1 lemon, grated rind and juice
1 red chilli, deseeded and finely chopped – reduce or increase the quantity to suit your tastebuds
1tbs olive oil
2 handfuls flat leaf parsley, chopped
2 tsp soy sauce
1 clove garlic, peeled and chopped

2 tsp olive oil
10 cherry tomatoes
1 small onion, peeled and thinly sliced into rings
2 slices of sourdough from a large loaf
1 ripe avocado
1 lemon
handful of fresh rocket

  1. Mix all of the marinade ingredients together. Put the Beef Style Pieces into a shallow dish and pour over the marinade, mix well to coat.
  2. Brush a griddle pan with the olive oil and cook the cherry tomatoes over a medium heat for a few minutes to soften, set aside.
  3. Add the onion rings to the pan and cook for a few minutes until beginning to soften and then add the beef pieces and any excess marinade. Cook for a further 8-9 minutes until the Beef Style Pieces are piping hot and browned.
  1. Meanwhile, toast the sourdough.
  2. Mash the avocado with the juice of half lemon and seasoning.
  3. Top the toasted sourdough with mashed avocado, cherry tomatoes, onion rings and Beef Style Pieces.  Squeeze over the juice from the remaining lemon, top with a handful of rocket and serve.