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Potato, beef and chimichurri pintxos
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Wow your guests with trendy Spanish pintxos! Crispy potatoes topped with mayo, succulent roast beef, and spicy herb sauce - a colorful and elegant Basque Country delight.
Ingredients:
  • 36.40 gm olive oil
  • 500g-piece beef fillet
  • 8 Kipfler potatoes
  • 85g (1/3 cup) whole-egg mayonnaise
  • 250.00 ml chopped fresh continental parsley
  • 82.50 ml chopped fresh coriander
  • 2 garlic cloves, chopped
  • 1 tsp dried oregano leaves
  • 1/4 tsp dried chilli flakes
  • 60ml (1/4 cup) extra virgin olive oil
  • 40.00 ml finely chopped red onion
  • 20.00 ml red wine vinegar
Instructions:
  • For the chimichurri sauce, pulse parsley, coriander, garlic, oregano, and chili flakes in a food processor until coarsely chopped. Transfer to a bowl, mix in oil and onion. Cover and let sit for 2 hours to enhance flavors. Finally, add vinegar, season to taste.
  • Preheat the oven to 180C. Heat 1 tablespoon of oil in a large ovenproof frying pan over high heat. Season the beef and sear it for 5 minutes until browned. Roast for 25-30 minutes for medium-rare or to your preferred doneness. Rest covered with foil for 10 minutes before slicing thinly.
  • Pierce the potatoes gently with a skewer, then place them in a microwave-safe bowl and cover them. Microwave on high for 5 minutes. Let them cool for a bit, then cut them in half lengthwise. Drizzle the oil over a baking tray and heat in the oven for 5 minutes. Coat the potatoes with the oil on the tray. Roast them cut-side down for 25 minutes or until they turn golden brown.
  • Spread a generous layer of mayo on each potato half, then add flavorful beef slices and secure with small skewers. Finally, drizzle with delicious chimichurri sauce.

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