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.
Serves 2
2 rib eye steaks
6-8 Dublin bay prawns
3 medium sweet potatoes, sliced into thin chips
1 tablespoon of rapeseed oil
2 teaspoons of cajun seasoning
3 large handfuls of mixed garden salad leaves
For the dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 clove of garlic, finely minced
1 teaspoon of Dijon mustard
Sea salt and ground black pepper
For the chimichurri sauce
1 medium onion, finely chopped
4 garlic cloves, chopped
2 handfuls of fresh flat leaf parsley
1 teaspoon of dried oregano
6 tablespoons of extra virgin olive oil
3 tablespoons of red wine vinegar
A pinch of cayenne pepper and sea salt
Preheat the oven to 210°C.
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 while you prepare the salad.
In a large bowl, whisk together the ingredients for the dressing and then toss through the salad leaves when you're ready to serve.
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.
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