Chimichurri steak & crushed roasted Jersey Royals

Chimichurri steak & crushed roasted Jersey Royals

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Enjoying an Argentinian-style steak is simplicity itself with our new chimichurri steaks. Bavette is a big-flavoured cut that benefits from quick cooking and serving on the rarer side – be sure to cut it against the grain. 

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook45 mins
  • Total time50 mins

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Ingredients

  • 500g Jersey Royal baby new potatoes
  • 4 chimichurri bavette steaks
  • 250g Smoky chipotle slaw
  • 80g watercress

Method

  1. Boil or steam the Jersey Royals for 15 minutes, or until tender.

  2. Preheat the oven to 220ºC, gas mark 7. Move the potatoes to a roasting tin, then use the bottom of a mug or a potato masher to crush them, just enough to crack the skins. Toss with olive oil, season and roast for 30 minutes, or until crisp and golden.

  3. Meanwhile, allow the steaks to rest at room temperature for 20 minutes, then cook according to pack instructions. Leave to rest briefly, then slice the meat against the grain and plate up with any resting juices, the potatoes, chipotle slaw and a handful of dressed watercress.

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