Steak with Chimichurri Drizzle & Green Potato Salad

Steak with Chimichurri Drizzle & Green Potato Salad

Serves 3
20 minutes
2-3 sirloin steaks
500 g chat potatoes
1 avocado, skinned and pitted
1/4 cup full cream milk
1 1/2 tbsp lemon juice
1 tsp chicken or vegetable stock powder
Salt & black pepper, To taste
1 tbsp Lightly Dried Chives , To garnish
1 pouch Chimichurri Finishing Drizzle

Prepare steak by removing from fridge 20 minutes before you want to start cooking.


Place potatoes in a pot and cover with water. Bring to the boil, then reduce to a simmer and cook until just soft. Remove from heat, drain, and set aside.


To make the dressing, place avocado, milk, lemon juice, and seasonings, into a food blender, and puree until smooth.


Cut the cooked potatoes into halves, or quarters, pour over sauce, and toss through. Sprinkle chives over potatoes.


Heat pan/BBQ to high heat. Season steak with salt, lightly coat with oil and cook steak to your liking. Flip once only. Remove from heat and allow to rest.


Slice steak and serve with Green Potato Salad. To finish, simply Shake, Tear and Drizzle Gourmet Garden Chimichurri Finishing Drizzle over steak.

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