Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
For the steaks
4 x 200 g rump steaks
½ cup Saint Sebastian Bay Extra Virgin Olive Oil
¼ cup Saint Sebastian Bay Balsamic Vinegar
3 garlic cloves, crushed
1 tsp fresh rosemary, crushed (keep them whole we just want to infuse the marinade but crush to release the aroma)
For the chimichurri
1 chili finely chopped
3 garlic cloves, finely chopped
1 shallot, finely chopped
½ cup red wine vinegar
½ cup coriander
¼ cup flat-leaf parsley
¾ cup Saint Sebastian Bay Extra Virgin Olive Oil
For the sweet potato straw chips
Zest of one lemon
3 tbsp sea salt
500 ml Sunflower oil
3 big potatoes
A few sprigs of rosemary
For the steak
1Place all the ingredients for the marinade (except the steaks) in a shallow dish or zip lock bag. Mix through. Place in the fridge overnight.
2Before cooking the steaks, prepare the chimichurri. Place all the chimichurri ingredients in a mini blender.
3Blend briefly so that the texture isn't too fine. Keep aside.
4When ready to cook, remove the steaks from the marinade.
5Drain off as much of the marinade as possible.
6Heat a griddle pan to smoking point. Grill the steaks for 3 minutes on each side for a rare steak and 4 minutes on each side for medium-rare.
7Note this will also depend on the thickness of your steak.
8Once cooked, remove from the pan and rest for 5 minutes. Serve with chimichurri and straw fries.
For the straw sweet potatoes
9Make the lemon salt by finely chopping the lemon zest or use a microplane to grate the rind from the lemon.
10Add the lemon to the salt and mix well. Keep aside. Place in a container to use in future.
11Heat 500 ml of oil in a pot and bring to a deep-frying temperature.
12Pat the julienne strips dry with paper towels to remove excess starch.
13Cook potatoes in batches until golden brown and crispy.
14Add the rosemary for the last 30 seconds of each batch.
15Remove from the pot with a slotted spoon and place on a paper towel to dry.
16Serve with steak and sprinkled with lemon salt.
Ingredients
For the steaks
4 x 200 g rump steaks
½ cup Saint Sebastian Bay Extra Virgin Olive Oil
¼ cup Saint Sebastian Bay Balsamic Vinegar
3 garlic cloves, crushed
1 tsp fresh rosemary, crushed (keep them whole we just want to infuse the marinade but crush to release the aroma)
For the chimichurri
1 chili finely chopped
3 garlic cloves, finely chopped
1 shallot, finely chopped
½ cup red wine vinegar
½ cup coriander
¼ cup flat-leaf parsley
¾ cup Saint Sebastian Bay Extra Virgin Olive Oil
For the sweet potato straw chips
Zest of one lemon
3 tbsp sea salt
500 ml Sunflower oil
3 big potatoes
A few sprigs of rosemary
Directions
For the steak
1Place all the ingredients for the marinade (except the steaks) in a shallow dish or zip lock bag. Mix through. Place in the fridge overnight.
2Before cooking the steaks, prepare the chimichurri. Place all the chimichurri ingredients in a mini blender.
3Blend briefly so that the texture isn't too fine. Keep aside.
4When ready to cook, remove the steaks from the marinade.
5Drain off as much of the marinade as possible.
6Heat a griddle pan to smoking point. Grill the steaks for 3 minutes on each side for a rare steak and 4 minutes on each side for medium-rare.
7Note this will also depend on the thickness of your steak.
8Once cooked, remove from the pan and rest for 5 minutes. Serve with chimichurri and straw fries.
For the straw sweet potatoes
9Make the lemon salt by finely chopping the lemon zest or use a microplane to grate the rind from the lemon.
10Add the lemon to the salt and mix well. Keep aside. Place in a container to use in future.
11Heat 500 ml of oil in a pot and bring to a deep-frying temperature.
12Pat the julienne strips dry with paper towels to remove excess starch.
13Cook potatoes in batches until golden brown and crispy.
14Add the rosemary for the last 30 seconds of each batch.
15Remove from the pot with a slotted spoon and place on a paper towel to dry.
16Serve with steak and sprinkled with lemon salt.
Balsamic Marinated Steak with Chimichurri and crispy Straw Sweet Potatoes
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