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Chimichurri steaks with potato salad and chargrilled vegetables
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Flavorful steak with Argentinean herb sauce.
Ingredients:
  • 250.00 ml fresh coriander leaves
  • 250.00 ml fresh flat-leaf parsley leaves
  • 1 green shallot, sliced
  • 3 garlic cloves, quartered
  • 2 long fresh red chillies, deseeded, chopped
  • 5.00 gm ground cumin
  • 60ml lemon juice
  • 36.40 gm olive oil
  • 600g lean beef rump steak, fat trimmed
  • 500g chat potatoes
  • 80g no-fat Greek-style yoghurt
  • 2 red capsicums, thickly sliced
  • 4 zucchini, thickly sliced diagonally
Instructions:
  • Blend parsley, coriander, shallot, garlic, chilli, cumin, juice, oil, salt, and pepper in a food processor until a smooth mixture forms. Transfer 2 tablespoons of the chimichurri to a large bowl and set aside.
  • Transfer the rest of the chimichurri to a shallow dish, add the beef and ensure it's fully coated. Cover and refrigerate for 1 hour.
  • While the potatoes are being cooked until just tender, refresh them under cold water after draining. Halve the potatoes, then combine them in a bowl with yogurt and the reserved chimichurri. Mix well before serving.
  • Prepare the chargrill or barbecue by giving it a light spray of oil and heating it to a delightful medium-high temperature. Grill the beef for 3–4 minutes on each side until it reaches your desired level of doneness. Let the beef rest under foil for 5 minutes before slicing it thinly.
  • Spritz capsicum and zucchini with oil and grill, turning occasionally, until charred and tender, for 5–7 minutes. Serve beef with grilled vegetables and potato salad.

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