Beef Chimichurri, New Potatoes & Crunch Salad
 
Ingredients
For the potatoes:
  • 800g new potatoes
  • 1 lemon
  • 1 tsp dried dill
For the sauce:
  • 4 cloves of garlic
  • 6 spring onions
  • 2 heaped tsp dried oregano
  • ½ a fresh red chilli
  • 1 fresh bay leaf
  • 1 bunch coriander
  • 2-3 tbsp red wine vinegar
For the beef:
  • 2 x 250g sirloin steaks
  • Olive oil
For the salad:
  • 2 little gem lettuces (I used a bag of mixed salad leaves)
  • 1 handful of cherry tomatoes
  • ½ bunch fresh mint
  • 150g fresh raw peas ( I used snow peas)
  • Olive oil
  • 1 tbsp balsamic vinegar
  • Parmesan cheese to serve
Method
For the potatoes:
  1. Put the potatoes and whole lemon into a saucepan and cover with boiling water and cook until tender.
  2. When cooked, drain the potatoes, tip into a bowl and squeeze the lemon over it (use tongs).
  3. Toss with 1 tbsp olive oil, salt, pepper and the dill.
  4. Transfer to a big platter or tray.
For the beef:
  1. Rub the steaks with salt and pepper, then put into a hot frying pan with 1 tbsp olive oil, turning every minute until cooked.
  2. Slice up and add to the platter.
For the sauce:
  1. Add all ingredients to a food processor and add a little boiling water and whiz until smooth.
  2. Season to taste and pour into a bowl.
For the Salad:
  1. Roughly chop the lettuces, tomatoes, mint and place on the platter.
  2. Place on top the blanched snow peas.
  3. Dress with 1 tbsp olive oil, salt, pepper and vinegar and toss.
  4. Grate some Parmesan cheese on top.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/beef-chimichurri-new-potatoes-crunch-salad-jamies-15-minute-meals/