Instead of a long story about how my recipe is best served with a side of sassy backstory, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.
For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools are needed and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.
This recipe makes 2 portions
- 2 portions of steak (flank steak works best, however, sirloin can also be used)
- Coriander finely chopped (10 g)
- 2 garlic cloves finely chopped
- Flat-leaf parsley (10 g)
- 1 shallot finely diced
- Olive oil
- 3 tbsp of rice wine vinegar
- 1 green chilli finely chopped and seeds removed
- 1 ripe avocado chopped into bite-size pieces
- 2 medium-sized sweet potatoes, cut into thin fries
- Paprika, salt, pepper
- Butter or oil for frying
- 1 large frying pan
- Small mixing bowl
- Baking tray
- The night before, or the morning of if able to, marinate the steaks in salt, pepper, olive oil, small amounts of garlic and a dash of rice wine vinegar. Cover and put in the fridge.
- 30 minutes before cooking the steak, remove from the fridge and allow to come to room temperature.
- Combine rice wine vinegar, 2 tbsp of olive oil, 1 garlic clove, coriander, parsley, green chilli, shallot and salt and pepper into mixing bowl and stir
- Preheat the oven to 200C
- Toss the sweet potato fries in olive oil, salt, pepper and paprika and arrange flat on the baking tray
- Bake in the oven for 20 minutes
- Once the sweet potatoes are in the oven, bring a frying pan with butter or olive oil up to high-medium heat.
- Add the steaks to the pan and cook as desired (2-3 minutes per side for a typical grocery store-bought steak to get to medium).
- Once the steaks are done, let them rest for 5-10 minutes.
- Serve steaks sliced with avocado and chimichurri sauce on top, with a side of sweet potatoes.