Fillet Steak With Chimichurri Sauce
Ingredients (Serves 1)
✦ 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