Chimichurri Surf and Turf with Skinny Sweet Potato Chips
Donal's Notes
This is one heck of a meal, packed with flavours which won’t disappoint! The chimichurri sauce is originally from Argentina and it’s so simple to make yourself with just a couple of simple store-cupboard ingredients. When you’re selecting your steaks try and look out for ones with an even marbling of fat and a rich red colour. The steaks and prawns are perfect for the BBQ if you want to cook outdoors.
Main ingredients:
For the chimichurri sauce:
Chopping board
Chopping knife
Peeler
Roasting tray
Tongs
Food processor
Griddle pan
Spatula
Instructions
1
Preheat the oven to 210°C/410°F/Gas mark 6. Peel and cut the sweet potatoes into thin chips.
2
Toss the sweet potato chips in a large bowl with the rapeseed oil and cajun seasoning.
3
Pop the chips onto a roasting tin and place in the oven for 25-30 mins making sure to toss them half way through, until they are slightly charred on the edges.
4
For the chimichurri sauce, peel and finely chop the onion and peel and chop the garlic.
5
Place the onion and garlic in a food processor along with the parsley, oregano, extra virgin olive oil, red wine vinegar, cayenne and sea salt to taste. Whizz together and decant into a bowl.
6
Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce. Allow to marinate for anything from a couple of minutes to overnight.
7
Heat a large griddle pan over a high heat and cook the steaks for 2–3 minutes either side for medium and a little longer if you prefer a more well-done steak. Remove from the heat and allow to rest on a plate under some tinfoil.
8
Add the prawns to the griddle pan and cook for about 2 minutes either side.
9
Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.
