Chimichurri Steak with Hasselback Potatoes and Parmesan Broccoli
Ingredients:
Bavette Steak
Chimichurri Sauce:
A small pack of coriander
A small pack of flat-leaf parsley
2 garlic cloves
1 small sweet onion
1 green chilli, deseeded
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Salt
Hasselback potatoes:
Baby potatoes or bigger ones cut into quarters
Olive oil
Minced garlic
Parmesan Broccoli:
240g Tenderstem Broccoli
a generous spoonful of parmesan
Method
Blitz together the chimichurri ingredients. Marinate the steaks in the chimichurri sauce for at least a couple of hours (or overnight).
Preheat the oven to 180C Fan.
Peel the potatoes (optional). Place a potato on a board between two knife handles, so that when you cut down into the potato, the handles stop you going all of the way. Carefully slice at just under 0.5cm intervals all the way along. Repeat for all of the potatoes. Mix in a bowl with the oil and minced garlic. Roast for one hour.
Cook the broccoli in a pan for 5 mins in boiling water and then rinse.
In a hot pan with a little oil, cook the steaks for 2 mins on each side. Put the steaks aside to rest. In the meantime, reheat the broccoli in the steak pan with a generous spoonful of parmesan.
Serve hot.