Chimichurri steaks with potato salad and chargrilled vegetables
3
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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)
Instructions
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.
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