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Chimichurri beef with spicy sweet potato chips
Chimichurri beef with spicy sweet potato chips
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate steak and potatoes with a flavorful herb chimichurri sauce for a gourmet dining experience.
Ingredients:
  • 36.40 gm olive oil
  • 1.2kg beef fillet, trimmed, tied at 2cm intervals
  • 1 1/2 tsp coarsely ground black pepper
  • 1.2kg sweet potato, peeled, cut into thick batons
  • 1/2 tsp cayenne pepper
  • 500.00 ml firmly packed fresh continental parsley leaves
  • 125.00 ml firmly packed fresh oregano leaves
  • 2 garlic cloves, crushed
  • 1.25 gm ground cumin
  • 140ml olive oil, extra
  • 1 1/2 tsp red wine vinegar
  • Pinch of caster sugar
Instructions:
  • Preheat the oven to 220C and the barbecue grill or chargrill on high. Drizzle the beef with 1 tablespoon oil, sprinkle with pepper, press to coat, and season with salt. Cook the beef for 8 minutes, turning until browned. Transfer to a baking tray and roast for 20 minutes for medium rare or until desired doneness. Let it rest in a warm place for 10 minutes before serving.
  • Prepare a large baking tray with baking paper. Lay out sweet potato in a single layer. Drizzle remaining oil and sprinkle with cayenne pepper. Season and lightly toss to coat. Bake for 25-30 minutes or until golden and soft.
  • Combine parsley, oregano, garlic, cumin, and 1 tablespoon of extra oil in a food processor until a rough paste forms. While running, slowly pour in the remaining extra oil until almost smooth. Finally, mix in the vinegar, sugar, and season to taste.
  • Slice beef into thick pieces and enjoy with chimichurri sauce and sweet potato chips.

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