Chimichurri steak with smashed new potatoes
- Published: 13 May 15
- Updated: 18 Mar 24
A zesty chimichurri sauce takes this quick steak dinner to the next level, all in 20 minutes! Serve it up with seasonal greens for a quick weeknight meal.
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Ingredients
- 700g new potatoes
- ½ lemon
- 2 small chillies
- Small bunch fresh coriander
- Small bunch fresh parsley
- 2 garlic cloves
- 2 tsp red wine vinegar
- 4 tbsp olive oil
- 4 British rump steaks
To serve (optional)
- Steamed seasonal greens
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Method
- Bring a large pan of water to the boil. Add the potatoes, then simmer for 15 minutes or until tender. Drain, lightly crush with a potato masher and season with salt and pepper. Keep warm.
- Meanwhile, zest the lemon and squeeze the juice into a mini food processor, deseed the chillies and add with the herbs, garlic, vinegar and 3 tbsp of the olive oil. Whizz. (Or finely chop and mix.)
- Heat the remaining oil in a frying pan until shimmering. Season the steaks, then add (in batches if necessary). Sear for 2 minutes on each side for medium-rare, or 3½ minutes on each side for well done. Remove and rest for a few minutes.
- Serve the steaks with the potatoes and seasonal greens, if you like, with the chimichurri sauce spooned over.
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- Recipe from April 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 462kcals
- Fat
- 19.3g (4.9g saturated)
- Protein
- 44.8g
- Carbohydrates
- 27.5g (2.6g sugars)
- Fibre
- 2.8g
- Salt
- 0.3g
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