Chargrilled steaks with chimichurri and lemon salt baked chats

Tasty Chargrilled steaks with chimichurri and lemon salt baked chats Recipe

Dress steaks with chimichurri to create extra flavour.
Chargrilled steaks with chimichurri and lemon salt baked chats
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 500g baby red-skinned potatoes

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 2 teaspoons finely shredded lemon rind

  • 4 (about 200g each) scotch fillet steaks

  • Roasted cherry tomatoes, to serve

  • Salad leaves, to serve


  • 2 garlic cloves

  • 1 fresh bay leaf, coarsely torn

  • 1 cup flat-leaf parsley leaves

  • 1 cup coriander leaves

  • 1 tablespoon oregano leaves

  • 2 teaspoon thyme leaves

  • 1/2 teaspoon salt

  • 1/3 cup (80ml) olive oil

  • 2 tablespoons red wine vinegar

  • Pinch dried chilli flakes


  • Step 1

    Preheat oven to 200°C. Place the potatoes in a roasting pan. Drizzle with oil and sprinkle with salt. Season with pepper. Roast in preheated oven, turning occasionally, for 20 minutes or until tender and lightly browned. Remove from oven and sprinkle with lemon rind.

  • Step 2

    Meanwhile, to make the chimichurri sauce, place the garlic in a mortar and pound with a pestle until crushed. Add the bay leaf, parsley, coriander, oregano, thyme and salt and pound until a coarse paste forms. Add the oil, vinegar and chilli and stir to combine. Taste and season with salt and more chilli, if desired.

  • Step 3

    Heat a chargrill on medium-high. Brush the steaks with a little oil and season with salt and pepper. Cook steaks on heated chargrill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

  • Step 4

    Divide the steaks and potatoes among serving plates. Spoon the chimichurri over the steaks. Serve immediately with roasted cherry tomatoes and mixed salad leaves, if desired.

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