Recipe: Grilled Striploin, Tomato Chimichurri & Fries
INGREDIENTS
- Striploin Steak x 4
- Oil
- Salt
TOMATO CHIMICHURRI
- Baby tomatoes x 300g
- Coriander x 1 bunch
- Spring Onion x 1
- Jalapeno x 1
- Lime Juice x 1 tsp
- 1 pinch chilli flakes
- Garlic Clove x 1
- Oil x 4 tbsp
- Red Wine Vinegar x 1 tsp
- Salt
FRIES
- Russet Potatoes (Large) x 4
- Chopped Rosemary x 1 tbsp (optional)
- Flakey Salt
PAIRED WITH
METHOD
Tomato Chimichurri
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Roast the tomatoes with garlic, salt, chilli flakes and 2 tbsp of oil at 190C for 20-25 mins. Allow to cool for a few mins.
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Blitz all the remaining ingredients with 2 tbsp oil and place in a mixing bowl.
- Mix the tomato and blended mixture together, mashing the tomatoes as you go.
- Set aside.
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Fries (Prepare while tomatoes are in the over)
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Wash the potatoes and slice into matchsticks using a mandolin and place in iced water *see tips*
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Heat oil to 180C and fry the chips in batches – dry each batch of chips before frying.
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Mix chopped rosemary and salt together if using and sprinkle cooked fries with salt mixture.
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Repeat until all are cooked.
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Striploin
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Remove steak from the fridge 20-30 mins prior to cooking and season generously.
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Grill on your BBQ at 200C for 2 mins per side or until internal temperature is 48-52C for medium rare.
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Remove and allow to rest for 3-4 mins before slicing.
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TIPS & TRICKS
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Allow the steak to come to room temperature before cooking – this will ensure an even cook throughout.
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ALWAYS rest your steak before slicing.
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Tomato chimichurri can be made in advance if using for a dinner party – store in the fridge until ready to use.
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You can prepare the fries in advance – just best to fry them before serving.
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Placing the potatoes in cold water helps remove the starch and makes them crispier.
ESSENTIAL TOOLS
- Chef Knives
- Chopping Board
- Weighing / measuring utensils
- Mini food processor
- BBQ or grill pan
- Large saucepan – for fries
- Baking tray – for tomatoes