Beef & new potato chimichurri salad

Serves: 4


500g Jersey Royals or baby new potatoes, halved

400g rump steak, trimmed

1 red chilli, seeded and finely chopped

4 garlic cloves, finely chopped

25g pack Cooks’ Ingredients flat-leaf parsley, finely chopped

½ tsp dried oregano

1 tbsp olive oil

2 tbsp red wine vinegar

1 essential Waitrose cucumber portion, halved, seeded and thickly sliced

1 red onion, thinly sliced

100g bag Waitrose watercress


1. Cook the potatoes in boiling water for 8-10 minutes until just tender, and drain well.

2. Meanwhile, cook the steak on a non-stick griddle pan or over medium-hot barbecue coals for 3-4 minutes on each side until well browned but still slightly pink in the centre. Transfer to a plate and leave to rest for 5 minutes.

3. To make the chimichurri sauce, in a small bowl, mix together the chilli, garlic, parsley, oregano, olive oil, red wine vinegar and 3 tbsp cold water.

4. Slice or dice the cooked steak and place in a large bowl. Add the cooked potatoes, chimichurri sauce, cucumber, red onion and watercress. Toss together and serve warm.