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Steak & Potatoes with Chimichurri
40 minServes 1Nutri-Score C€€€
C
40 min
40 minSteak & Potatoes with Chimichurri
what you need
Ingredients
flat leaf parsley (finely chopped)Produce30 g
garlic (peeled, minced)Produce4 pieces- red bell pepper (finely diced)Produce60 g
Mexican oreganoSpices2 g- kosher saltSpices6 g
black pepper (ground)Spices2 g
olive oilPantry120 ml
red wine vinegarPantry30 ml- baby potatoes (cubed)Produce2 pieces
garlicSpices3 g- rosemary (chopped)Produce2 g
- smoked paprikaSpices2 g
Parmesan (freshly grated)Dairy20 g
steak (fat cap trimmed)Meat250 g- black garlic and truffle seasoning blendSpices6 g
butterDairy15 g
thyme (sprigs)Produce2 g
per serving
Nutrition
1,154kcal
- Carbs
- 45 g
- Proteins
- 68 g
- Fat
- 78 g
what you’ll use
Tools
Air fryer
Frying pan
Mixing bowl
knife
cutting board
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Rest the steak
- Let the steak rest so the juices settle.
- Step 5
Plate and serve
- Slice the rested steak and plate with the crispy potatoes.
- Spoon the punchy, garlicky, herby chimichurri over the steak.