Steak night, made better.
Perfectly cooked organic steak served with golden garlic potatoes and a punchy homemade chimichurri. It feels like a proper Friday-night dinner without needing hours in the kitchen.
Serves 2 | Around 30 minutes
You'll need
- 2 Organic Beef Steaks
- 400g baby potatoes, halved
- 2 garlic cloves
- Olive oil
- Sea salt & black pepper
For the chimichurri
- Small handful fresh parsley
- 1 garlic clove, finely chopped
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp chilli flakes
Method
Toss the potatoes with olive oil, crushed garlic, salt and pepper. Roast at 200°C for around 25–30 minutes until crisp and golden.
Meanwhile, finely chop the parsley and mix with the garlic, vinegar, olive oil and chilli flakes. Season and leave to one side.
Bring the steaks to room temperature and season generously. Heat a heavy frying pan until very hot, then cook the steaks to your liking, turning during cooking for an even crust.
Rest for 5–10 minutes before slicing, then spoon over plenty of chimichurri.
Serve with the crispy garlic potatoes and a simple green salad.
Friday night sorted.
