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Chimichurri Surf and Turf with Skinny Sweet Potato Chips

Combining land and sea in tasty harmony!

30 4
Chimichurri Surf and Turf with Skinny Sweet Potato Chips | DonalSkehan.com, Combining land and sea in tasty harmony!

main-meals

Chimichurri Surf and Turf with Skinny Sweet Potato Chips

Combining land and sea in tasty harmony!

30 4
Friday, June 24, 2011

Main ingredients:

2 rib eye steaks

6-8 Dublin bay prawns

3 medium sweet potatoes, sliced into thin chips

1 tbsp of rapeseed oil

2 tsp of Cajun seasoning

3 large handfuls of mixed garden salad leaves

For the chimichurri sauce:

1 medium onion, finely chopped

4 garlic cloves, chopped

2 handfuls of fresh flat leaf parsley

1 tsp of dried oregano

6 tbsp of extra virgin olive oil

3 tbsp of red wine vinegar

A pinch of cayenne pepper and sea salt

 

Food Processor

Medium mixing bowl

Griddle pan

Tinfoil

 

30 mins
Serves 4

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.

 

Preheat the oven to 210°C/410°F/Gas mark 6. Toss the sweet potato chips in a large roasting tin, with the rapeseed oil and cajun seasoning. Pop the roasting tin in the oven for 35-40 mins making sure to toss them half way through, until they are slightly charred on the edges.
Whizz together the ingredients for the chimichurri sauce in a food processor and decant into a bowl. Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce allow to sit to marinate for anything from a couple of minutes to overnight.
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.
Add the prawns to the griddle pan and cook for about 2 minutes either side. Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.
30 mins
Serves 4

Ingredients

Main ingredients:

2 rib eye steaks

6-8 Dublin bay prawns

3 medium sweet potatoes, sliced into thin chips

1 tbsp of rapeseed oil

2 tsp of Cajun seasoning

3 large handfuls of mixed garden salad leaves

For the chimichurri sauce:

1 medium onion, finely chopped

4 garlic cloves, chopped

2 handfuls of fresh flat leaf parsley

1 tsp of dried oregano

6 tbsp of extra virgin olive oil

3 tbsp of red wine vinegar

A pinch of cayenne pepper and sea salt

 

You'll Need

Food Processor

Medium mixing bowl

Griddle pan

Tinfoil

 

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