Steak with chimmichurri and lemon baked potato
January 18, 2013 § 1 Comment
Ingredients for two people
|70 mls||olive oil|
|1/2||lemon, zested and juiced|
|1||red chilli, de-seeded and finely chopped|
|50 mls||red wine vinegar (or balsamic)|
For the potato
Preheat the oven to 190C. Slice the potatoes and place them in a baking tray with a good glug of olive oil, half the lemon zest, and add to the tray with half of the chilli, season liberally with salt and pepper. Put in the top shelf of the oven for 30 minutes or until golden.
For the chimmichurri
In a blender or food processor combine the parsley, coriander, garlic, remaining lemon zest, the remaining half of the red chilli, olive oil, and red wine vinegar, taste and season accordingly with salt and pepper.
For the steak
Heat a tablespoon of olive oil in a heavy based pan, medium-high. Just before placing the steak in the pan, season liberally with salt and pepper. Cooking time will depend on your preference and the thickness of your steak. Remove from the pan and leave to rest while you plate the potatoes.
Plate up the baked potatoes and the steak and top with chimmichurri.
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