Fri, 18 June 2021
Chef: Sinead Delahunty
Ingredients:
(serves 2)
- 200g potatoes, cut into wedges
- Rapeseed oil
- Salt & Pepper
- 2 x Lidl Irish Angus Deluxe Rib Eye Steak
- ½ red onion, peeled
- 20g fresh mint
- 20g fresh parsley
- 20g fresh coriander
- 1 small lemon
Method:
1. Preheat the oven to 220°C/200°C fan/475°F.
2. Place the potatoes in a microwave proof bowl or dish and cook on high for 10 minutes in the microwave.
3. Once slightly cooked through, season with salt, pepper and 1 tablespoonful of oil. Roast in the oven for 20 minutes or until cooked through and golden brown.
4. Season the steaks with salt, pepper and a little oil and massage well into each steak.
5. Heat your frying or grill pan until it begins to smoke, add the steaks with a loud sizzle to the pan. Allow to cook without moving for 3-4 minutes before turning over onto the other side and cooking for a further 3-4 minutes.
6. Remove the steak from the pan and allow to rest for up to 5 minutes.
7. For the chimichurri: finely dice the red onion, roughly chop all the herbs together and place with the red onion in a mixing bowl.
8. Add the zest from the whole lemon with the juice of half a lemon, 4 tablespoonfuls of oil and some salt.
9. To serve: spread some potatoes onto each plate, cut the steaks into slices and lay on top followed by a drizzle of the chimichurri.
