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.

4

10m

Note: + 5 mins resting time

55m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

Place the coriander, mint, garlic, vinegar, remaining oil and remaining paprika in a food processor and process until finely chopped. Season.

STEP 4

Divide the beef and potato evenly among serving plates. Drizzle with the coriander mixture and serve with green beans.

 

Waste wise 

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.