
Chimichurri steaks with potato salad and chargrilled vegetables
Ingredients
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
Garlic
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
⅓ cup(s), (80g)
Red capsicum
2 medium, quartered
Zucchini
4 medium, sliced diagonally
Oil spray
1 x 3 second spray(s)