Steak and potatoes get a gourmet makeover with a zingy herb sauce. Serve a tender cut of beef topped with a punchy chimichurri sauce to cut through the richness.
Ingredients
- 2 tablespoons olive oil
- 1.2kg beef fillet, trimmed, tied at 2cm intervals
- 1 1/2 teaspoons coarsely ground black pepper
- 1.2kg sweet potato, peeled, cut into thick batons
- 1/2 teaspoon cayenne pepper
- 2 cups firmly packed fresh continental parsley leaves
- 1/2 cup firmly packed fresh oregano leaves
- 2 garlic cloves, crushed
- 1/2 teaspoon ground cumin
- 140ml olive oil, extra
- 1 1/2 teaspoons red wine vinegar
- Pinch of caster sugar
Method
- Step 1Preheat oven to 220C. Preheat a barbecue grill or chargrill on high. Drizzle 1 tablespoon oil over the beef. Sprinkle with pepper and press to coat. Season with salt. Cook, turning, for 8 minutes or until browned. Transfer to a baking tray. Roast for 20 minutes for medium rare or until cooked to your liking. Set aside in a warm place for 10 minutes to rest.
- Step 2Meanwhile, line a large baking tray with baking paper. Arrange sweet potato in a single layer on tray. Drizzle over remaining oil and sprinkle with cayenne pepper. Season. Toss gently to combine. Bake for 25-30 minutes or until browned and tender.
- Step 3Process parsley, oregano, garlic, cumin and 1 tablespoon of the extra oil until a rough paste forms. With motor running, add remaining extra oil in a thin, steady stream. Process until almost smooth. Add the vinegar and sugar. Season.
- Step 4Thickly slice beef and serve with chimichurri and sweet potato chips.
- Low carb
- Low sodium
- Lower gi
Nutrition
3298 kj
Energy
52g
Fat Total
15g
Saturated Fat
5g
Fibre
48g
Protein
116mg
Cholesterol
138.25mg
Sodium
12g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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