The perfect accompaniment for a steak: is it tomato sauce? Worcestershire? Beer? No, it’s simple chimichurri! And it really is the answer to all of your condiment prayers. In true HelloFresh style, we’ve put our own spin on things with green chilli and coriander. We promise it’ll knock your socks off.
(ContainsEgg,May contain traces of allergens)
mixed salad leaves
red wine vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into thick chips (unpeeled), and roughly chop the parsley, coriander, and green chilli (deseeded). Finely chop the red onion, peel and crush the garlic, and wash the mixed salad leaves.
Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray. Cook in the oven for 25-30 minutes, or until tender and golden.
Meanwhile, make the chimichurri. In a blender or food processor combine the parsley, coriander, red onion, garlic, green chilli, the remaining olive oil and the red wine vinegar. Blend until well combined. The end result should be a thick paste, so if necessary add a little more olive oil to help the ingredients combine. Taste and adjust seasoning accordingly with garlic, salt and pepper.
In a separate small bowl combine the aioli and 1-2 teaspoons of the chimichurri.
Heat a greased frying pan over a medium-high heat. Season the beef rump steaks with salt and pepper on both sides. Add steaks to the hot pan and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Remove from the pan, place on a plate and cover with foil to rest for 5 minutes. Cooking times may vary depending on the thickness of your steak. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.
To serve, divide the chips, mixed salad leaves and steaks between plates. Spoon the chimichurri over the steaks and use the green aioli as a dipping sauce for the chips.