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.


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.