Chimichurri Steaks With Potato Salad And Chargrilled Vegetables

Served with a herby Argentinean sauce, this simple steak dish is packed with flavour.

The ingredient of Chimichurri Steaks With Potato Salad And Chargrilled Vegetables

• 1 cup fresh coriander leaves
• 1 cup fresh flat leaf parsley leaves
• 1 green shallot sliced
• 3 garlic cloves quartered
• 2 long fresh red chillies deseeded chopped
• 2 teaspoons ground cumin
• 1 4 cup 60ml lemon juice
• 2 tablespoons olive oil
• 600g lean beef rump steak fat trimmed
• 500g chat potatoes
• 80g no fat greek style yoghurt
• 2 red capsicums thickly sliced
• 4 zucchini thickly sliced diagonally

The Instruction of chimichurri steaks with potato salad and chargrilled vegetables

• 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
• place remaining chimichurri in a shallow dish add beef and turn to coat cover and place in fridge for 1 hour
• 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
• lightly spray a chargrill or barbecue with oil and preheat over medium high heat cook beef for 3u20134 minutes each side or until cooked to your liking cover beef with foil and set aside to rest for 5 minutes before thinly slicing
• lightly spray capsicum and zucchini with oil cook turning for 5u20137 minutes or until charred and tender serve beef with vegetables and potato salad

Nutritions of Chimichurri Steaks With Potato Salad And Chargrilled Vegetables

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