Name: Chargrilled steaks with chimichurri and lemon salt baked chats
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 500g baby red-skinned potatoes; 18.20 gm olive oil; 2.40 gm salt; 2 tsp finely shredded lemon rind; 4 (about 200g each) scotch fillet steaks; Roasted cherry tomatoes, to serve; Salad leaves, to serve; 2 garlic cloves; 1 fresh bay leaf, coarsely torn; 250.00 ml flat-leaf parsley leaves; 250.00 ml coriander leaves; 20.00 ml oregano leaves; 2 tsp thyme leaves; 80ml olive oil; 40.00 ml red wine vinegar; Pinch dried chilli flakes

Chargrilled steaks with chimichurri and lemon salt baked chats

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Enhance steaks with zesty chimichurri sauce for a burst of flavor.

Ingredients:

500g baby red-skinned potatoes
18.20 gm olive oil
2.40 gm salt
2 tsp finely shredded lemon rind
4 (about 200g each) scotch fillet steaks
Roasted cherry tomatoes, to serve
Salad leaves, to serve
2 garlic cloves
1 fresh bay leaf, coarsely torn
250.00 ml flat-leaf parsley leaves
250.00 ml coriander leaves
20.00 ml oregano leaves
2 tsp thyme leaves
80ml olive oil
40.00 ml red wine vinegar
Pinch dried chilli flakes

Instructions:

Preheat your oven to 200°C. Arrange the potatoes in a roasting pan, then generously drizzle with oil and sprinkle with salt and pepper. Roast in the preheated oven for about 20 minutes, turning occasionally, until they are tender and lightly browned. Once done, take them out of the oven and sprinkle with lemon rind for a burst of citrus flavor.
Begin by crushing the garlic in a mortar using a pestle. Combine with bay leaf, parsley, coriander, oregano, thyme, and salt, pounding until a coarse paste forms. Mix in the oil, vinegar, and chilli, stirring well to combine. Taste and adjust seasoning with salt and extra chilli to your liking.
Preheat a chargrill on medium-high heat. Brush steaks with oil, season with salt and pepper, then grill for 2-3 minutes per side for a perfect medium cook. Place on a plate, cover with foil, and let rest for 5 minutes before serving.
Plate the steaks and potatoes. Drizzle the chimichurri sauce on top of the steaks. Serve with roasted cherry tomatoes and mixed salad leaves for a delightful meal.

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