Steak with roast potatoes and coriander chimichurri
Dinner is sorted with this flavoursome dish. Complete with steak, roast potatoes and coriander chimichurri, it ticks all the boxes.
Note: + 5 mins resting time
- 1kg baby Red Royale potatoes, halved
- 1 tsp ground cumin
- 1 1/4 tsp smoked paprika
- 1/3 cup (80ml) olive oil
- 4 Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks
- 1 bunch coriander, coarsely chopped
- 1/2 bunch mint sprigs
- 1 garlic clove, crushed
- 1 tbs apple cider vinegar
- Steamed green beans, to serve
Preheat oven to 200°C. Line a baking tray with baking paper. Place the potato, cumin, 1 tsp paprika and 1 tbs oil in a large bowl. Season. Toss to combine. Arrange over the lined tray. Roast, turning occasionally, for 45 mins or until the potato is tender.
Heat a barbecue grill or chargrill on medium-high. Season the beef. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thinly slice.
Place the coriander, mint, garlic, vinegar, remaining oil and remaining paprika in a food processor and process until finely chopped. Season.
Divide the beef and potato evenly among serving plates. Drizzle with the coriander mixture and serve with green beans.
You’ll have half a bunch of mint left over here. Use it instead of the rocket in the pesto in the Salmon with carrot & rocket pesto recipe.