STEAKS WITH CHIMICHURRI SAUCE & SWEET POTATO MASH
Smartpoints VALUE PER SERVE 8 SERVES 4 PREP 10 mins COOKING TIME 15 mins
cup coarsely chopped fresh flat-leaf
parsley leaves ½ cup coarsely chopped fresh
coriander leaves 1 tbs finely chopped fresh oregano
leaves 1 garlic clove, crushed ¼ cup (60ml) red wine vinegar 1 tbs olive oil 3 tsp ground paprika 500g sweet potato, chopped ¼ cup (65g) Greek-style natural
yoghurt 500g lean rump steaks, fat trimmed 200g snow peas, halved 1 cup (120g) frozen peas
1 To make the chimichurri, place parsley, coriander, oregano, garlic, vinegar, olive oil and 1 teaspoon paprika in a food processor or blender and process to a smooth paste. Season with salt and pepper. Set chimichurri aside. 2 Meanwhile, boil, steam or microwave sweet potato until tender. Drain. Mash in a large bowl with yoghurt until smooth. Season with salt and pepper. 3 Lightly spray beef with oil. Sprinkle with remaining paprika and season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook the beef for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover the beef with foil and set aside to rest for 5 minutes. 4 Meanwhile, boil, steam or microwave snow peas and peas until tender. Drain. Add 1 tablespoon chimichurri and toss to combine. 5 Drizzle the beef with remaining chimichurri. Serve with mash and pea mixture. THIS RECIPE IS Gluten Free.