Chimichurri steak with smashed new potatoes

Chimichurri steak with smashed new potatoes

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.

Chimichurri steak with smashed new potatoes

  • Serves icon Serves 4
  • Time icon Hands-on time 20 minutes

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.

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

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

  1. 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.
  2. 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.)
  3. 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.
  4. Serve the steaks with the potatoes and seasonal greens, if you like, with the chimichurri sauce spooned over.

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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