Plato principal
Steak & Potatoes with Chimichurri
40 minPara 1Nutri-Score C€€€
C
40 min
40 minSteak & Potatoes with Chimichurri
lo que necesita
Ingredientes
flat leaf parsley (finely chopped)Frutas y verduras30 g
garlic (peeled, minced)Frutas y verduras4 piezas- red bell pepper (finely diced)Frutas y verduras60 g
Mexican oreganoEspecias2 g- kosher saltEspecias6 g
black pepper (ground)Especias2 g
olive oilDespensa120 ml
red wine vinegarDespensa30 ml- baby potatoes (cubed)Frutas y verduras2 piezas
garlicEspecias3 g- rosemary (chopped)Frutas y verduras2 g
- smoked paprikaEspecias2 g
Parmesan (freshly grated)Lácteos20 g
steak (fat cap trimmed)Carne250 g- black garlic and truffle seasoning blendEspecias6 g
butterLácteos15 g
thyme (sprigs)Frutas y verduras2 g
por ración
Nutrición
1154kcal
- Carbohidratos
- 45 g
- Proteínas
- 68 g
- Grasas
- 78 g
lo que usará
Utensilios
Freidora de aire
Sartén
Bol
knife
cutting board
paso a paso
Preparación
- Paso 1
Make the chimichurri
- Finely chop the flat leaf parsley, garlic and red bell pepper.
- Combine with Mexican oregano, kosher salt, black pepper, olive oil and red wine vinegar.
- Mix well, going heavy on the garlic and vinegar for a punchy, garlicky sauce.
- Paso 2
Season and air fry the potatoes
- Cube the baby potatoes and toss with olive oil, kosher salt, pepper, garlic, rosemary and smoked paprika.
- Air fry at 200 °C for about 15 minutes until golden.
- Toss the golden potatoes with freshly grated Parmesan.
- Paso 3
Sear the steak
- Season the steak generously with the black garlic and truffle blend.
- Sear the fat cap first, then cook about 3 minutes per side for medium rare.
- Remove from direct heat and add the aromatics to baste in the residual heat.
- Paso 4
Rest the steak
- Let the steak rest so the juices settle.
- Paso 5
Plate and serve
- Slice the rested steak and plate with the crispy potatoes.
- Spoon the punchy, garlicky, herby chimichurri over the steak.