Chimichurri steak with smashed new potatoes

Chimichurri steak with smashed new potatoes
  • Serves icon Serves 4
  • Time icon Hands-on time 20 minutes

Zesty chimichurri sauce takes this quick meat and potatoes dinner to the next level.

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
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

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.

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