Seared Steak with Red Chimichurri, Sweet Potato Mash and Charred Spring Onions

Now you may think steak is a little jazzy for a midweek meal but I'm hoping this recipe helps you to think again! Using one good quality steak you can easily feed two people and, what's more, it's really quick and easy to cook.

Chimichurri is a South American sauce that pairs perfectly with grilled meat - especially steak - and it's the perfect accompaniment for this meal. The sweet potato mash naturally brings the sweetness whilst the chimichurri brings tang and a touch of heat. 

Seared Steak with Red Chimichurri, Sweet Potato Mash and Charred Spring Onions

Serves 2

oil

1 x 260g steak (I used ribeye)

2 cloves garlic, unpeeled

2 sweet potatoes, peeled and roughly chopped

3 tbsp butter

1 bunch spring onions

2 fresh red chillies

1 x 280g jar roasted peppers, drain

2 tsp dried oregano

1 tbsp red wine vinegar

sea salt and freshly ground black pepper

Heat 1 tbsp oil in a non-stick frying pan on a medium-low heat then add the unpeeled garlic cloves, turning every minute or so. 

Meanwhile, fill and boil the kettle then add to a large pan over a high heat. Once back to the boil, season liberally with salt then add the chopped sweet potato. Boil for 10 minutes or until soft then drain, add 2 tbsp butter, mash and season with salt and pepper. Set over a low heat to keep warm.

Trim the spring onions, halve and deseed the chilli and add to the pan with the garlic. Cook until lightly charred on both sides. Remove four of the spring onions to a dish then transfer the rest of the spring onions and chillies in a blender. Squeeze in the garlic flesh, tip in the drained peppers and sprinkle over the oregano. Then add a tbsp of oil as well as the red wine vinegar and a good pinch of salt and pepper. Blitz until smooth.

Wipe out the pan with some kitchen towel then add the remaining butter and a drizzle of oil. Set over a high heat. Season the steak with salt on both sides then add to the hot pan. Cook for 2-3 minutes on each side then remove and wrap in tin foil to rest.

Divide the sweet potato mash between plates and pour the chimichurri sauce alongside. Slice the steak, season with salt and pepper then place on top of the sauce. Add the spring onions to the plate then finally pour over any resting juices from the steak.