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Bookmark Recipe

Ribeye Steaks with Chimichurri Sauce and Garlic Potatoes

Chimichurri sauce originated in Argentina and is the perfect accompaniment for beef.

4 people
50 min
Nutrition per serving
  • kcal
    972kcal
  • protein
    40g
  • iron
    4.2mg
  • carbs
    45g

Ingredients

    • 4 ribeye steaks
    • 1 tablesp. olive oil
    • Salt and black pepper

     

    Chimichurri Sauce

    • Handful of fresh coriander leaves, roughly chopped
    • Handful of fresh parsley leaves, roughly chopped
    • 1 shallot, finely chopped
    • Juice of ½ lemon
    • 1 teasp. white wine vinegar
    • 2 garlic cloves, roughly chopped
    • Pinch of chilli flakes
    • 3 tablesp. olive oil
  • Garlic Potatoes

    • 900g potatoes, peeled and thinly sliced
    • 300ml milk
    • 150ml light cream
    • 2 garlic cloves, peeled and crushed
    • A little grated nutmeg
    • Salt and freshly ground black pepper

     

    To Serve:

    • Sauteed mushrooms

Main

    • 4 ribeye steaks
    • 1 tablesp. olive oil
    • Salt and black pepper

     

    Chimichurri Sauce

    • Handful of fresh coriander leaves, roughly chopped
    • Handful of fresh parsley leaves, roughly chopped
    • 1 shallot, finely chopped
    • Juice of ½ lemon
    • 1 teasp. white wine vinegar
    • 2 garlic cloves, roughly chopped
    • Pinch of chilli flakes
    • 3 tablesp. olive oil

Side

  • Garlic Potatoes

    • 900g potatoes, peeled and thinly sliced
    • 300ml milk
    • 150ml light cream
    • 2 garlic cloves, peeled and crushed
    • A little grated nutmeg
    • Salt and freshly ground black pepper

     

    To Serve:

    • Sauteed mushrooms

Method

Preheat the oven to Gas Mark 4, 180°C (350°F).

To cook the potatoes: Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Bake for 40-50 minutes until the potatoes are cooked and the top is golden.

To Cook the steaks: When you are ready to cook the steaks heat a pan or barbecue until really hot.

Brush a little olive oil over the steaks. Season both sides with a little salt and black pepper just before placing them on the hot pan or barbecue.

Cook for two minutes, then turn and cook for two minutes on the other side. Depending on how thick the steaks are and how you like them cooked, you may need to cook them for a further one or two minutes on each side. Let the steaks rest for a couple of minutes before serving.

To make the sauce: While the steaks are cooking combine all the ingredients for the Chimichurri Sauce, except the oil, in a mini processor. You can also chop everything finely by hand. Whizz for a couple of minutes then add the oil, season with a little salt and black pepper and whizz again.

Serve the steaks with the Chimichurri Sauce, sautéed mushrooms and garlic potatoes.

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Method

Preheat the oven to Gas Mark 4, 180°C (350°F).

To cook the potatoes: Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Bake for 40-50 minutes until the potatoes are cooked and the top is golden.

To Cook the steaks: When you are ready to cook the steaks heat a pan or barbecue until really hot.

Brush a little olive oil over the steaks. Season both sides with a little salt and black pepper just before placing them on the hot pan or barbecue.

Cook for two minutes, then turn and cook for two minutes on the other side. Depending on how thick the steaks are and how you like them cooked, you may need to cook them for a further one or two minutes on each side. Let the steaks rest for a couple of minutes before serving.

To make the sauce: While the steaks are cooking combine all the ingredients for the Chimichurri Sauce, except the oil, in a mini processor. You can also chop everything finely by hand. Whizz for a couple of minutes then add the oil, season with a little salt and black pepper and whizz again.

Serve the steaks with the Chimichurri Sauce, sautéed mushrooms and garlic potatoes.

Serving Suggestions

Chimichurri Sauce, sautéed mushrooms and garlic potatoes.