This is one heck of a meal, packed with flavours which won’t disappoint! The chimichurri sauce is originally from Argentina and it’s so simple to make yourself with just a couple of simple store-cupboard ingredients. When you’re selecting your steaks try and look out for ones with an even marbling of fat and a rich red colour. The steaks and prawns are perfect for the BBQ if you want to cook outdoors.
Main ingredients:
2 rib eye steaks
6-8 Dublin bay prawns
3 medium sweet potatoes, sliced into thin chips
1 tbsp of rapeseed oil
2 tsp of Cajun seasoning
3 large handfuls of mixed garden salad leaves
For the chimichurri sauce:
1 medium onion, finely chopped
4 garlic cloves, chopped
2 handfuls of fresh flat leaf parsley
1 tsp of dried oregano
6 tbsp of extra virgin olive oil
3 tbsp of red wine vinegar
A pinch of cayenne pepper and sea salt
Food Processor
Medium mixing bowl
Griddle pan
Tinfoil