16 October 2015
Sometimes there’s nothing better than a bit of grilled steak with some vegetables. Other times, you may want something similar, but a little more interesting, and that is precisely where this recipe came from.
In a completely unintentional turn of events, this recipe is also Paleo Diet friendly, but don’t let that discourage you!
1kg beef eye fillet
½ cup parsley, roughly chopped
½ cup coriander, roughly chopped
250ml extra virgin olive oil
¼ Spanish onion
2 tbsp lime juice
2 cloves garlic
500g sweet potato, diced
2 zucchini, julienned
1 tbsp lemon juice
Salt and pepper
I suppose you could really use your favourite cut of steak for this recipe instead of using a piece of eye fillet (which can be quite expensive sometimes), but if this is on the menu for a dinner party, then the fillet is much more impressive.
I am aware that traditional chimichurri sauce is made using vinegar, but I prefer to use lime juice as it has a fresher zing. Cooking is all just a matter of taste, right?
1. Slice the fillet in half. (This will make it easier to fit into the pan, as well as give you more surface area for the marinade.)
2. Place the parsley, coriander, onion, garlic and lime juice into a food processor, along with 125ml of extra virgin olive oil and a generous pinch of salt, and blend until finely chopped. (TIP: If you transfer the chimichurri sauce into a squeeze bottle it will make it easier to decorate the final dish.)
3. Brush approx. 1/3 of the chimichurri sauce over the beef fillet until it is coated evenly, then place aside to marinate for at least 25 minutes. (This will also allow time to bring the beef up to room temperature, which is ideal for cooking.)
4. Sear the fillet in a grill pan over high heat for approx. 2 minutes on each side, then place into a preheated 180°C (350°F) oven until cooked as desired. (Cooking time depends on the width of your fillet, but basic cooking times are 10 minutes for rare, 15 minutes for medium-rare, 20 minutes for medium, 25 minutes for medium-well done, and 30 minutes for well done. I would recommend that you do not cook an eye fillet beyond medium if possible.)
5. While the fillet is roasting, place the sweet potato into a pot with some lightly salted water and boil for approx. 15 minutes or until soft.
6. Drain the sweet potato and transfer to a food processor along with approx. 100ml of extra virgin olive oil and a generous pinch of salt and process until smooth. (TIP: If the puree is too thick, add a bit of boiling water or extra oil until the desired consistency is reached.)
7. Once the fillet is cooked, remove it from the pan, wrap with foil, and place aside to rest for approx. 10 minutes.
8. While the fillet is resting, return the pan to the stove on a medium-high heat and add the zucchini, remaining olive oil, and a pinch of salt and pepper, and fry until softened. Then add the lemon juice and continue to fry for a further 30-60 seconds.
9. To serve, place a large spoonful of sweet potato puree into the centre of the plate, then add a few slices of the fillet, and top with some zucchini. Finally, drizzle some of the leftover chimichurri sauce over the beef and around the plate.
A video of this recipe is also available - https://youtu.be/c9frkM82kxY.