Steaks & potatoes with chimichurri

Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Grilled beef rump steaks served alongside tray-baked veggies with a simple chimichurri dressing

No beef option - beef rump steaks are replaced with chicken breast fillets
1. Set oven to 220C.
Quarter potatoes, roughly chop capsicum and cut corn cobs into rounds. Toss on a lined oven tray with cherry tomatoes, oil, salt and pepper. Roast for 25 minutes or until golden and tender.

2. Roughly chop parsley, basil and 1 peeled garlic clove. Blend with 1/3 cup olive oil, 2 tbsp vinegar using a stick mixer or processor. Season to taste with salt and pepper.

3. Heat a pan over medium-high heat. Rub steaks with oil, salt and pepper and cook for 3-4 minutes on each side or until cooked to your liking. Set aside to rest for a couple of minutes.

4. Slice the steaks if desired, or serve whole alongside roast veggies and chimichurri sauce.

NOTES
If you grow herbs in your garden, you can try adding more fresh herbs (of different kinds) to taste. Make a bigger batch and keep in the fridge for a few days.
No beef option - beef rump steaks are replaced with chicken breast fillets. Increase cooking time to 5-6 minutes on each side or until cooked through. Slice to serve.
BABY POTATOES, 800g
GREEN CAPSICUM, 1
CORN COBS, 2
CHERRY TOMATOES, 1 packet
PARSLEY, 1/2 bunch *
BASIL, 1 packet
BEEF RUMP STEAKS, 600g

FROM YOUR PANTRY
olive + oil for cooking, salt, pepper, garlic (1 clove), red wine vinegar