Minute steak with chimichurri salsa makes a delicious but speedy treat for two. The chimichurri sauce is made with chilli, garlic, fresh herbs and lemon juice. Serve with homemade sweet potato chips and freshly prepared salad.
- 2 sweet potatoes, peeled and cut into chips
- 1 tbsp sunflower oil, plus a little extra
- 2 minute steaks
- 1 tsp paprika
- 2 tbsp each chopped parsley and fresh oregano
- 1 fresh red chilli, finely chopped
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
- tbsp red wine vinegar
- salad, to serve
Heat the oven to 200C/gas 6. Toss the sweet potatoes with the sunflower oil on a baking tray, season well, then roast for 30 mins. Rub the steaks with a little of the oil, paprika and seasoning, then set aside.
Make the salsa by mixing the herbs, chilli, garlic, olive oil, vinegar and lemon; season.
Heat a griddle or frying pan until very hot and cook the steaks for 1 min each side. Transfer to a warmed plate to rest for a couple of mins. Serve with the salsa, sweet potatoes and salad on the side.
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If you’re feeling flash, ask your butcher for a picanha steak – a thick piece of rump that’s particularly tender.