1 large celeriac, peeled and cut into chips
Low-calorie cooking spray
½ iceberg lettuce, torn
2 peppers (any colour), deseeded and thinly sliced
2 carrots, peeled and cut into thin matchsticks
1 medium cucumber, cut lengthways into thin strips
Juice of 2 lemons
4 lean beef sirloin or fillet steaks, visible fat removed
For the chimichurri:
2 long red chillies, deseeded and finely chopped
4 garlic cloves, finely chopped
1 tbsp finely chopped fresh oregano leaves
60g finely chopped fresh flat-leaf parsley stalks and leaves
30g finely chopped fresh coriander leaves and stalks
6 jalapeños in brine from a jar, finely chopped
1 echalion shallot, finely chopped
6 tbsp cider vinegar
150ml fat-free vinaigrette
1 For the chimichurri, place all the ingredients in a small mixing bowl with a few tbsp of water and stir to combine. Cover and chill for 2 hours.
2 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the celeriac chips for 3-4 minutes, then drain well. Spread the chips on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and bake for 15-20 minutes.
3 Meanwhile, place the lettuce, peppers, carrots, cucumber and lemon juice in a wide salad bowl. Season and toss together.
4 When ready to cook, season the steaks on both sides and lightly spray with low-calorie cooking spray. Cook on your preheated barbecue for 2-3 minutes on each side for medium, or until cooked to your liking. Remove from the barbecue, cover and leave to rest for 5-6 minutes. Slice the steaks, top with ground black pepper and serve with the chimichurri, chips and salad.