Chimichurri steak with roast potatoes and criolla salad

Ingredients

For 1 serving

• Strip steak140 g
• Potatoes200 g
• Parsley15 g
• Dried oregano1 teaspoon
• Garlic1 clove
• Cayenne pepper1 pinch
• Red wine vinegar10 ml
• Tomatoes120 g
• Red onion30 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: sulphites,

Method

1. Heat a conventional oven to 210 °C and take the meat out of the fridge. Wash the potatoes, cut them into wedges, pat dry and toss on a tray with a drizzle of the oil and a pinch of salt; roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile make the chimichurri: finely chop the parsley and garlic and mix with the oregano, chilli powder, vinegar, the remaining oil (keep a drop for the salad) and a pinch of salt. Let it stand to develop its flavour.
3. Cut the tomatoes into wedges and the red onion into thin slices and dress with a drop of oil and a pinch of salt.
4. When the potatoes are nearly done, heat a griddle pan over high heat, salt the steak and cook it 3–4 minutes per side, until well marked outside and pink inside. Rest it for 5 minutes on a board so the juices settle.
5. Slice the steak and serve with the chimichurri spooned over, the potatoes and the criolla salad.