Chimichurri Steak with Parsnip Chips

Thu, 26 January 2017

Ingredients

1 bunch Fresh parsley

1/2 teaspoon Dried chilli flakes

2 Garlic cloves

1/2 Lemon

2 Sirloin Steaks

2.5 tablespoons Olive Oil

Black Pepper

Sea Salt

1 tablespoons Red Wine Vinegar

0.5 teaspoons Dried Oregano

5-6 parsnips

 

Directions

1.            Preheat the oven to 180C

2.            Cut the parsnips into long 'chips' and place on roasting tray, well spaced apart.

3.            Drizzle the parsnip with olive oil, season with sea salt & pepper and put in preheated oven to cook for 30-40 minutes until crispy on the edges.

4.            Meanwhile, In a food processor, blend the parsley, garlic, oregano, olive oil, red wine vinegar and the lemon juice until smooth. Stir in the chilli flakes. Season with sea salt and freshly ground black pepper.

5.            Heat a grill pan or frying pan over a high heat. Season the steak with sea salt and freshly ground black pepper and rub with some olive oil.

6.            Grill the steak until desired doneness, or roughly 2 minutes per side for medium rare. When the steak is done, leave to rest for a few minutes on a plate.

7.            Drizzle the steak with the chimichurri sauce and serve immediately with the parsnip chips on the side.

Watch how it's made below: