Chimichurri Wagyu Steaks

Nutrition per serve

Ingredients

• 2pcs potato
• 2clov garlic
• 1pcs shallot
• 1bunch parsley
• 1pcs long green chilli
• 150g green beans
• 5g South American seasoning
• 2pcs wagyu beef rump steaks
• 50g smoky aioli
• 10g Spanish seasoning
• 19ml olive oil
• 23ml extra virgin olive oil
• 15ml red wine vinegar

Method

1. Step 1 — Parboil potatoes
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes into 1cm-thick fries. Put in a medium saucepan of cold salted water, bring to the boil and cook over medium heat for 3 mins or until just tender. Drain. Shake the pan to rough up the edges of the potato, being careful not to break them.
2. Step 2 — Bake fries
   Put the potato on the lined trays, drizzle with 2 tsp olive oil and toss to coat. Add 1 small unpeeled garlic clove to a tray. Bake for 15 mins. Remove the roasted garlic. Bake for a further 10-15 mins until the fries are golden and crisp. Season with salt.
3. Step 3 — Prep ingredients
   While the potato is baking, finely chop the remaining garlic, then using the flat side of the knife, mash to a paste. Finely chop the shallot. Finely chop the parsley leaves and stems. Finely chop half the chilli*, removing the seeds if less heat is desired. Trim the beans, then drizzle with 1 tsp olive oil and season with salt and pepper.
4. Step 4 — Make chimichurri
   Combine the mashed garlic, shallot, parsley, chilli, half the South American seasoning*, 1½ tbs extra virgin olive oil and 1 tbs red wine vinegar in a bowl. Taste, then season with salt and pepper.
5. Step 5 — Cook beans and steaks
   Heat a chargrill pan over high heat until hot (see cooking tip). Reduce the heat to medium-high. Cook the beans for 6-8 mins until tender and charred. Remove from the pan. Drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
6. Step 6 — Make aioli and serve
   Meanwhile, squeeze the roasted garlic from the skin into a bowl and mash with a fork. Add the aioli and ½ tsp Spanish seasoning* and stir to combine. Taste, then season with salt and pepper. Divide the steaks, fries and beans among plates. Serve with the chimichurri and roasted garlic aioli.

Allergens

Sulphites, Egg