steaks with chimichurri sauce & sweet potato mash · steaks with chimichurri sauce & sweet...
TRANSCRIPT
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Steaks with chimichurri sauce & sweet potato mash
PREPARATION10 mins
COOK15 mins
SERVE25 mins
9 9 SmartPoints® value per serve
SERVES 2 SERVES 4 INGREDIENTS cup cup coarsely chopped fresh flat-leaf parsley leaves cup cup coarsely chopped fresh coriander leaves
2 tsp 1 tbs finely chopped fresh oregano leaves1 garlic clove, crushed
1 tbs cup (60ml) vinegar2 tsp 1 tbs olive oil
1 tsp 3 tsp ground paprika 250g 500g sweet potato, chopped
1 tbs cup (60g) fat-free Greek-style yoghurt100g 200g snow peas, halved
cup (60g) 1 cup (120g) frozen peas 250g 500g lean rump steak, fat trimmed
METHOD1. To make the chimichurri, place the parsley, coriander, oregano, garlic, vinegar,
olive oil and 1 teaspoon paprika ( teaspoon to serve 2) in a food processor or blender and process to a smooth paste. Season with salt and pepper. Set chimichurri aside.
2. Meanwhile, boil, steam or microwave sweet potato until tender. Drain. Mash in a large bowl with yoghurt until smooth. Season with salt and pepper.
3. Meanwhile, boil, steam or microwave snow peas and peas until tender. Drain. Add 1 tablespoon (2 teaspoons to serve 2) chimichurri and toss to combine.
4. Lightly spray beef with oil. Sprinkle with remaining paprika and season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook the beef for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover the beef with foil and set aside to rest for 5 minutes.
5. Drizzle the beef with remaining chimichurri. Serve with mash and pea mixture.
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