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Beef & new potato chimichurri salad
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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.
Typical values per serving: