I was recently challenged by Fat Freeze NYC to come up with a recipe fit for someone in uniform!
I decided on this recipe as it is certainly fit for a fireman, with lots of nutrients, it would keep up their energy and a touch of fire – perfect! Of course the best way to serve it would be with the steak cooked on the BBQ, but of course we can’t count on the great british weather and BBQing just didn’t fit in!
Steak with Chimichurri sauce
Serves 2 Cooking time 50 minutes
For the Chimichurri sauce
- handful of parsley
- 1/2 a red chilli, seeds removed (unless you are really brave!), chopped
- 1 garlic clove, chopped
- 1 tsp dried oregano – you can use fresh, but its not something I usually have
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil – I used chilli flavoured oil for an extra kick, but plain or garlic would work just as well.
- 2 steaks, I used fillet as that is what I had in – we have an amazing butcher who does some great deals – but you can use any cut you like, sirloin would be perfect!
- 400g potatoes
- 150g mushrooms
- 1 pack of vine ripened cherry tomatoes
- Put all the ingredients for the Chimichurri sauce in a food processor and pulse until the parsley is fully chopped and all the ingredients are combined. If you can make this in advance and leave it in the fridge the flavours will develop.
- Peel the potatoes and cut up into chips. Parboil for 5 mins, before draining and putting on a baking tray sprayed with Fry Lite, then spray the chips again. Bake for 40 mins in an oven preheated to 200c, turning half way through cooking.
- 10 minutes before the end of cooking, add the mushrooms to the oven, and 5 minutes later add the tomatoes
- Cook your steaks in a griddle pan for a couple of minutes each side, until they are cooked to your liking.
- Serve the steaks drizzled with the Chimichurri sauce with the mushrooms, tomatoes and homemade chips on the side