Steak with grilled asparagus chimichurri and crushed potatoes

American 15 Mins Prep · 30 Mins Cook

1. Preheat a skillet pan to a medium-high heat.
2. Season the steaks generously with the salt and pepper on both sides, then drizzle with two tablespoons of olive oil. Set aside to allow them to come to room temperature.
3. Remove the tough ends of the asparagus.
4. Add the 2 tbsp of oil to the heated pan and sauté the asparagus until charred and tender, approx. 3 minutes. Season with a pinch of salt and remove from the pan. Roughly chop the spears and set aside.
5. In a food processor or blender, combine the parsley, coriander, 1 garlic clove, vinegar, 125ml olive oil and salt. Pulse until the mixture forms a sauce with a slightly chunky texture. Add the asparagus to the chimichurri. Set aside.
6. Place the baby potatoes and salt in a large pot filled with cold water. Bring to a boil over a high heat and cook until the potatoes are tender when pierced with a fork, approx. 15 minutes. Drain the potatoes.
7. While the potatoes are cooking, place a griddle pan over a high heat. Once hot, grill the steaks to your desired doneness. For medium-rare, grill for approx. 4-5 minutes per side. Adjust the cooking time according to your preference. Once cooked, remove the steaks from the grill and allow them to rest for 5-10 minutes before slicing.
8. Mince 2 cloves of garlic. Finely chop the rosemary. Melt the butter in a skillet over a medium heat. Add the minced garlic and rosemary, and sauté for 1-2 minutes until fragrant. Add the cooked potatoes to the skillet and use the back of a fork to gently crush the potatoes. Season with salt.
9. Place a portion of the crushed potatoes and sliced steaks on each plate. Spoon over the grilled asparagus chimichurri and serve.

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