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Recipe of the week: Chimichurri Scotch Beef popovers

By Features Reporter

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If you’re entertaining over the New Year, try these tangy and tasty beef popovers.

Chimichurri Scotch Beef popovers.
Chimichurri Scotch Beef popovers.

Ingredients (makes 12)

300g lean Scotch Beef PGI sirloin steak, trimmed

75g plain flour

1 large egg, beaten

125ml semi-skimmed milk

1½ tsp dried oregano

A pinch of sea salt and freshly ground black pepper

5 tbsp Scottish rapeseed oil

1 tbsp red wine vinegar

15g parsley, freshly chopped

2 garlic cloves, peeled and crushed

1 fleshy red chilli, deseeded and finely chopped


Put the flour into a bowl and make a well in the centre. Add the egg, milk, half a teaspoon of oregano and a little seasoning. Whisk together to make a smooth, thin batter. Transfer to a jug and leave to stand for 30 minutes.

Meanwhile, mix the remaining oregano and three tablespoons of oil together with the vinegar, parsley, garlic and chilli to make a Chimichurri sauce. Season lightly, cover and chill until required.

Preheat the oven to 220C/200C fan oven/gas 7. Spoon a quarter teaspoon of oil into 12 jam tart tins and place in the oven for two minutes to heat up. Stir the batter and pour in to each tin to half fill them.

Bake for 20 minutes until risen, crisp and golden. Remove from the tins and keep warm.

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.

Heat the remaining oil in a frying pan until hot. Add the steak and cook on a high heat for one minute on each side. Reduce the heat to medium and cook for two to three 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 one and a half minutes on each side, and for well done, cook for about four minutes on each side.

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.

You can make the popovers up to two 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 190C/ 170C fan oven/gas 5 for six to seven minutes until crisp and hot.

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