STEAK WITH PARSLEY CHIMICHURRI & POTATO SALAD

INGREDIENTS

• 4 x 150-175g New York-cut beef steaks
• 700g chat potatoes, cut into thirds
• 2 avocados, flesh scooped with a spoon
• 2 cups picked watercress sprigs

PARSLEY CHIMICHURRI

• 2 cloves garlic, finely chopped
• 1 bay leaf, centre vein cut out
• 1/4 cup (60ml) white wine vinegar
• 1 teaspoon honey
• 1 red birdseye chilli, halved
• 1 bunch flat-leaf parsley, leaves picked
• 100ml olive oil

How to Make

1.For chimichurri, process all ingredients and 1 teaspoon salt in a food processor until smooth. Spread each steak with 1 teaspoon of chimichurri and set aside.

2.Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium heat and cook for 10 minutes or until potatoes are tender. Drain and transfer to a bowl. Add 1/4 cup chimichurri and toss to combine. Set aside to cool slightly, then gently stir in avocado and watercress sprigs.

3.Meanwhile, preheat a char-grill pan over medium-high heat, then cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 8 minutes. Cut steak into slices. Divide potato salad among plates and top with steak. Serve immediately with the remaining chimichurri.

NUTRITION

• 3940 kj
  ENERGY
 
• 75g
  FAT TOTAL
 
• 20g
  SATURATED FAT
 
• 8g
  FIBRE
 
• 42g
  PROTEIN
• 94mg
  CHOLESTEROL
 
• 105.72mg
  SODIUM
 
• 4g
  CARBS (SUGAR)
 
• 24g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Cooking time: 15 minutes, plus 8 minutes resting time New York-cut steak is a thick-cut beef sirloin steak, typically about 2.5cm thick.