Chimichurri Rump with Sweet Potato Wedges and Salad
Succulent steak, roasted veg and a garden salad - all dressed up with homemade chimichurri.
Easy
4 servings
420 kcal
45 minutes
Ingredients
600 g sweet potato
400 g pumpkin
15 g parsley
10 g coriander
1 chilli
20 ml olive oil
1 lemon
1/2 tsp brown sugar
10 g pumpkin seeds
80 g mixed leaves (rocket/lettuce/watercress etc)
2 tomatoes
2 baby radishes
3 snacking peppers
150 g cucumber
30 g feta
120 g yoghurt
440 g rump steak
Method
Preheat the oven to 200° C.
Rinse the veg, leaving the skin on. Cut the pumpkin into half moons and the sweet potato into wedges. Spritz with oil and season well. Roast for 30 - 35 minutes until starting to crisp, turning half way.
To make the chimichurri, rinse the herbs. Roughly chop the parsley, reserving 5 g of it for later. Roughly chop the coriander. Deseed and finely chop the chilli. Combine the herbs and chilli with the olive oil, the juice of half the lemon, some lemon zest (to taste) and the sugar. Season to perfection and set aside.
Place the pumpkin seeds in a dry pan and toast until they pop. Remove from the pan and set aside.
Rinse the leaves, slice the veg and toss the salad with the feta. Sprinkle over the pumpkin seeds once they've cooled.
Mix the yoghurt with the reserved parsley, add a squeeze of lemon juice and season with salt and pepper.
Get a pan onto high heat and add a drizzle of oil. Fry the steak until its browned and caramelised on both sides, and cooked the way you like it. Let it rest for 5 - 10 minutes before slicing.
Plate up the potato wedges and pumpkin. Divide the steak between plates and spoon over the chimichurri. Dish up some salad. Serve the yoghurt sauce alongside.