Weight Watchers Magazine (Australia) - - Ww Freshbox -

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.

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