Succulent grilled steak with crispy potatoes

    1 hour 10 minutes

    In this recipe, slices of beef are marinated in a tangy green herb-based sauce, called chimichurri sauce, which hails from Argentina, making them tender and juicy. They are complemented nicely by crispy grilled potatoes.

    6 people made this

    Serves: 4 

    • 1 beef topside steak, 2 cm thick, about 500 g
    • 1/2 teaspoon pepper
    • 4 medium baking potatoes, scrubbed and sliced lengthways into 1 cm slices
    • Chimichurri sauce
    • 1/3 cup reduced-salt chicken stock
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons freshly squeezed lemon juice
    • 2 large garlic cloves, finely chopped
    • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
    • 1/2 teaspoon crushed dried chillies, or to taste
    • 1 small onion, finely chopped
    • 1/2 cup finely chopped continental parsley

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Put all the sauce ingredients in a sealable plastic bag and shake to mix well. Rub the steak on both sides with half the pepper, and then put the steak in the bag and close. Refrigerate for 30 minutes, or up to 2 hours, turning once.
    2. Meanwhile, place a wire cooling rack over paper towel. Bring the potatoes, remaining pepper and enough water to cover to the boil in a saucepan over high heat. Reduce the heat to medium and simmer until the potatoes are almost tender, about 10 minutes. Transfer the potatoes to the rack. Lightly coat the potatoes on both sides with nonstick cooking spray (preferably olive oil–flavoured).
    3. Remove the steak from the sauce. Boil the sauce vigorously in a small saucepan for 3 minutes, stirring constantly. Remove from the heat and cover to keep warm. Meanwhile, coat a grill pan with nonstick cooking spray and set over medium-high heat. Cook the steak and potatoes until the steak is done to taste (3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium) and the potatoes are crispy, about 4 minutes per side. Thinly slice the steak across the grain. Divide the potato and steak slices among 4 plates. Spoon about 2 tablespoons warm sauce over each serving.

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    Great recipe - I used thin cut oyster blade instead of thicker steak and marinaded them for about 24 hours beforehand. I had to omit the pepper as I am allergic. Cooked the whole lot on the BBQ and served with mixed leaf salad I ate it so fast I forgot to take a photo!  -  05 Dec 2012