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Chimichurri Steak with Smoked Garlic Mash
Info
Pan fried steak with a herby Chimichurri drizzle served with buttery Smoked Garlic mash and vibrant, lemony greens.Ingredients
Method
Ingredients
- 2 sirloin steaks (200–250g each)
- Salt & black pepper
- 1 tbsp oil
- 2 tbsp butter
- 1 tsp Bart Smoked Garlic Paste
- ½ tsp Bart Thyme
Butter Mash
- 600g Maris Piper potatoes, peeled & chopped
- 75g butter
- 100ml double cream (warm)
- 1 tsp Bart Smoked Garlic Paste
- Salt
Vibrant Greens
- 150g Tenderstem broccoli
- 150g Fine Green beans
- 1 tbsp olive oil
- Salt & pepper
- Squeeze of lemon
Chimichurri
- 1 tbsp Bart Chimichurri Spice Blend
- 2 tbsp olive oil
Method
- Mix the Chimichurri Spice Blend with oliveoil, stir well and set aside to develop flavour.
- Boil the potatoes in salted water until very soft, then drain and allow to steam dry for 5 minutes.
- Gently warm the cream with the Smoked Garlic Paste, then set aside.
- Mash the potatoes until smooth, stir in the butter, then gradually mix in the warm cream and season well with salt until silky and glossy.
- Toss the broccoli and green beans in the olive oil, salt and pepper, then cook in a hot pan until lightly charred but still vibrant, finishing with a squeeze of lemon.
- Pat the steaks dry and season generously with salt and pepper.
- Heat a pan until very hot, add the oil and cook the steaks for 2–3 minutes on each side.
- Add the butter, Smoked Garlic and Thyme to the pan and baste the steaks for the final minute, then remove and rest for 5–10 minutes.
- Spoon the mash onto plates.
- Slice the steak and lay over the mash, then add the greens alongside.
- Spoon the chimichurri over the steak and finish with a pinch of salt and black pepper before serving.
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