Fil­let Steak With Chimichurri Sauce

In­gre­di­ents (Serves 1)

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✦ 1 red chilli, de­seeded and chopped ✦ 2 gar­lic cloves, peeled and

finely chopped ✦ 2-3tbsp chopped curly pars­ley ✦ ½tsp dried oregano ✦ Salt and freshly ground

black pep­per ✦ 2tbsp red wine vine­gar ✦ 5tbsp olive oil ✦ 150g small new pota­toes,

scrubbed ✦ 1 fil­let steak ✦ 1tsp olive oil ✦ Leafy salad to serve (op­tional)

1Pre­heat the oven to 200°C, Gas 6. To make the sauce, mix to­gether the chopped chilli, gar­lic, pars­ley and oregano with a pinch of salt and the vine­gar and 2tbsp of the oil. Cover and leave to stand for about 30min. Mean­while, add the pota­toes to a pan of boiling wa­ter, cover with a lid, then re­duce the heat and sim­mer for 5min un­til just ten­der. Drain the pota­toes then tip into a roast­ing tin, driz­zle with 2tbsp oil and sea­son. Cook in the oven for about 30min un­til ten­der, bast­ing them in the oil half­way through.

3Mean­while, cook the steak. Heat a grid­dle un­til hot and brush both sides of the steak with oil, then sea­son to taste. Add the steak to the grill and cook ac­cord­ing to taste. Usu­ally, for rare, 3-4min on each side and for medium, 5-7min on each side, but the ex­act cook­ing time de­pends on the thick­ness of the steak. Trans­fer to a warm plate, cover with foil and leave to rest for 5min. Driz­zle the steak with the sauce and serve with the pota­toes and a side salad if us­ing. Place any leftover sauce in a small bowl along­side.

Just dou­ble all in­gre­di­ents to serve 2 684 calo­ries per serv­ing

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