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Photo of Chimichurri steaks with potato salad and chargrilled vegetables by WW

Chimichurri steaks with potato salad and chargrilled vegetables

Total Time
1 hr 45 min
20 min
25 min
Chimichurri comes from South America and is usually made from parsley, garlic oil and chilli as well other herbs like oregano, coriander and basil. The result is so much flavour in just a little green sauce.


Fresh flat-leaf parsley

2 cup(s), (1 bunch leaves picked)

Fresh coriander

2 cup(s), (1 bunch leaves picked)

Green shallot(s)

1 individual, sliced


3 clove(s), quartered

Fresh red chilli

2 whole, deseeded, chopped

Ground cumin

2 tsp

Lemon juice

¼ cup(s), (60ml)

Olive oil

2 tbs

Beef rump steak, raw

480 g, (Buy 600g)

Baby potatoes

500 g, chat

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Red capsicum

2 medium, quartered


4 medium, sliced diagonally

Oil spray

1 x 3 second spray(s)


  1. Process parsley, coriander, shallot, garlic, chilli, cumin, juice, oil and salt and pepper in a food processor until smooth. Reserve 2 tablespoons chimichurri in a large bowl. Set aside.
  2. Place remaining chimichurri in a shallow dish. Add beef and turn to coat. Cover and place in fridge for 1 hour.
  3. Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Refresh under cold water. Drain. Halve potatoes. Place potatoes and yoghurt in bowl with reserved chimichurri and toss to combine.
  4. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook beef for 3–4 minutes each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
  5. Lightly spray capsicum and zucchini with oil. Cook, turning, for 5–7 minutes or until charred and tender. Serve beef with vegetables and potato salad.


SERVING SUGGESTION: Baby spinach leaves. TIP: Chimichurri can be made a day ahead. Store, covered, in an airtight container in the fridge.