Sirloin with Chimichurri and New Potatoes

Make sirloin with chimichurri and new potatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
200 g New potatoes (Halved so they cook in the time the steak rests. Raw weight, skins on.)
100 g Green beans
8 g Olive oil (All of it goes in the chimichurri. The pan gets nothing.)
A large handful, chopped fine Fresh parsley
1 clove, about 3 g Garlic
1 tbsp Red wine vinegar
A pinch Chilli flakes
A pinch Dried oregano
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Put the potatoes on to boil in salted water. They need about fifteen minutes; add the beans for the last four.
2. Stir the parsley, crushed garlic, vinegar, oil, chilli flakes and oregano together with a pinch of salt and leave it to sit while you cook.
3. Pat the steak dry, salt it and lay it in a very hot dry pan. Three minutes a side for a 2 cm steak gives medium-rare. Rest it on a plate for five minutes.
4. Slice the steak across the grain, pour over the resting juices, spoon the chimichurri on top and serve with the potatoes and beans.

Contains sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/sirloin-chimichurri-new-potatoes

AI-generated images illustrating the recipe.

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