Hash, wonderful hash! The slightly higgledy-piggledy concoction of sweet potato, veggies and meat never fails to make us feel all warm and cosy inside. To keep this dish light and bright, green chimichurri tops off this tasty offering.
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lemon oregano spice blend
white wine vinegar
Dice the sweet potato (unpeeled) and carrot into 1 cm chunks. Roughly chop the broccoli (stalks and florets) into 2 cm pieces. Finely slice the spring onion.
Heat the butter and a dash of olive oil (to stop the butter burning) in a large frying pan over a medium-high heat. Add the sweet potato and carrot chunks and cover, stirring occasionally, for 10 minutes, or until softened. Remove the lid and add another drizzle of olive oil. Add the broccoli and cook for a further 6 minutes, or until softened. Add the lemon oregano spice blend and cook for 1-2 minutes, or until fragrant. Add a pinch of salt and taste your hash. If you can't taste all the flavours add a little more salt until you can. Stir through the spring onion and remove from the heat. Set aside and cover to keep warm.
While the hash is cooking, season the beef rump with salt and pepper on both sides. Heat 1/3 of the olive oil in a medium frying pan over a medium-high heat. Cook the beef for 2-3 minutes on each side. TIP: This will give you a medium steak, but cook for a little less time if you like it rare, or a little longer for well done. Transfer to a plate, cover with foil and rest for 5 minutes. Thinly slice.
While the beef is resting, finely chop the coriander and the parsley leaves. Peel and crush the garlic.
To make the chimichurri, combine the coriander, parsley, garlic and vinegar with the remaining olive oil in a medium bowl. Season to taste with a pinch of salt and pepper and mix well.
Divide the sweet potato and broccoli hash between plates, top with thinly sliced beef and drizzle over the chimichurri sauce.