Name: Paprika beef steaks with chimichurri sauce and wedges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: south american
Ingredients: 900g pkt frozen potato wedges; 4 x 250g beef scotch fillet steaks; 125ml olive oil; 10.00 gm smoked paprika; 165.00 ml chopped flat-leaf parsley; 82.50 ml chopped oregano; 1 garlic clove, finely chopped; 1 small red chilli, seeded, finely chopped; 3 tsp white vinegar; Salad leaves, to serve; Flat-leaf parsley leaves, to garnish

Paprika beef steaks with chimichurri sauce and wedges

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Spice up your week with South American paprika beef topped with chimichurri and served with crispy wedges.

Ingredients:

900g pkt frozen potato wedges
4 x 250g beef scotch fillet steaks
125ml olive oil
10.00 gm smoked paprika
165.00 ml chopped flat-leaf parsley
82.50 ml chopped oregano
1 garlic clove, finely chopped
1 small red chilli, seeded, finely chopped
3 tsp white vinegar
Salad leaves, to serve
Flat-leaf parsley leaves, to garnish

Instructions:

Bake the wedges according to the instructions on the packet.
Brush the steaks with a tablespoon of oil and generously sprinkle them with paprika. Heat a large frying pan over medium-high heat and sear the steaks for 3 minutes on each side or until they reach your desired level of doneness. Transfer the steaks to a plate, cover them, and let them rest for 5 minutes before serving.
In a small bowl, mix together the remaining oil, chopped parsley, oregano, garlic, chili, and vinegar. Season to taste.
Divide the steaks, wedges, and salad onto plates. Finish by drizzling the chimichurri sauce over the steaks and garnishing with parsley leaves.

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