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Seared steak & red chimichurri
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Total Time:
20 minutes
Elevate steak and mashed potatoes with sweet potato chimichurri - a flavorful twist!
Ingredients:
  • 1 x 260 g higher-welfare sirloin steak
  • 2 cloves of garlic
  • 2 sweet potatoes (250g each)
  • 1 bunch of spring onions
  • 2 fresh red chillies
  • ½ x 460 g jar of roasted red peppers
  • ½ a bunch of flat-leaf parsley (15g)
  • extra virgin olive oil
  • red wine vinegar
Instructions:
  • Finely dice the fat from the steak and place it in a non-stick frying pan on medium-low heat with the unpeeled garlic cloves. Turn them every minute as the fat crisps up. Peel and chop sweet potatoes into chunks, then cook in boiling salted water for 10 minutes until tender. Drain, smash, season and keep warm. Brown the spring onions and chillies in the steak fat, then remove 4 spring onions and crispy fat bits to a dish. Blend the remaining spring onions, chillies, soft garlic flesh, peppers, parsley, olive oil, red wine vinegar until smooth. Season to taste. Season the steak with salt and pepper, then cook to your liking, letting it rest on top of the spring onions for 1 minute. Slice the steak and serve with sauce, sweet potato, spring onions, and crispy bits.

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