We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

main-meals

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

 

You might be interested in...

Chicken Pot Pie
recipes

Chicken Pot Pie

Chicken Pot Pie
Mini Lemon Curd Cheesecakes
recipes

Mini Lemon Curd Cheesecakes

Mini Lemon Curd Cheesecakes
Shaved Fennel, Parmesan & Olive Salad
recipes

Shaved Fennel, Parmesan & Olive Salad

Shaved Fennel, Parmesan & Olive Salad
Stuffed Gnocchi in a tomato sauce
recipes

Stuffed Gnocchi in a tomato sauce

Stuffed Gnocchi in a tomato sauce
Salt & Chilli Chicken with Chilli Noodles