Steaks with chimichurri sauce & sweet potato mash

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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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