Steak with Chimichurri and sweet potato fries
- Chimichurri (see below)
- Underblade steak or a steak of choice
- 2 Sweet potatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Make the chimichurri (see recipe below)
- Remove steak from the fridge an hour before cooking to allow it to come to room temperature
- Preheat oven to 200°C
- Cut the sweet potatoes lengthways into 2cm wide wedges
- Mix with 1 tbsp olive oil, oregano, a pinch of salt and pepper
- Place in a baking tray lined with parchment paper and bake at 200°C for 20 minutes, turning halfway
- Heat a large heavy-based frying pan until very hot but not smoking.
- Coat the steak in 1 tbsp of olive oil and salt and pepper
- Add to the hot pan and cook for 3 ½ minutes on each side for medium rare
- Allow to the steak rest for 5-10 minutes before cutting against the grain
- Generously spoon the chimichurri over the steak and serve with the sweet potatoes
This tangy Argentinian sauce adds a summery freshness to red meat. Spoon generously over your steak of choice for a perfect balance of hot and cold, smoky and fresh.
- 1 cup packed fresh coriander
- 1/2 cup packed fresh parsley
- 1-1 fresh red chillies, finely chopped, seeds removed
- 1 finely chopped shallot
- 2 garlic large cloves minced
- 4 tbsp good quality olive oil
- 2 tbsp apple cider vinegar
- 3 tbsp lime juice
- 1 tsp salt
- ½ tsp cracked pepper
- Finely chop the coriander and parsley and immediately add the olive oil to prevent discolouration.
- Add the chopped shallot, chilli, garlic, apple cider vinegar and lime juice
- Add salt and pepper to taste
- This will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.