3 tbs canola oil
4 medium potatoes
1 tsp dried rosemary
1 tsp salt
1 cup baby spinach
1 head cos or butter lettuce
1 avocado
½ red onion
4 tbs dressing
2 rump steaks
1 tsp salt
1 tsp pepper
Chimichurri:
1 handful fresh coriander
2 tsp crushed garlic
1 tsp dried oregano
½ tsp chilli flakes
3 tbs olive oil
1 tbs red wine vinegar
½ tsp salt
Directions
Fries: Preheat the oven to 220C fan bake and grab a large non-stick tray that has edges. Pour 3 tbs oil into the pan and pop in the oven to pre-heat. Slice 4 medium potatoes into thin fries and carefully spread out in the hot oil. Bake for 30-35 minutes, flipping halfway, until golden and crispy. Once the chips are cooked, sprinkle 1 tsp dried rosemary and season with salt.
Chimichurri: Finely chop 1 large handful of fresh coriander and add to a bowl with 2 tsp crushed garlic, 1 tsp dried oregano, ½ tsp chilli flakes, 3 tbs olive oil, 1 tbs red wine vinegar and ½ tsp salt. Mix well and set aside.
Steak: Season 2 rump steaks with 1 tsp salt and 1 tsp pepper. Heat a large pan to high heat and add 1 tsp canola oil. Cook steaks for 2-3 minutes per side until cooked to your liking. Remove and rest for 2 minutes before slicing.
Salad: Add a 1 cup baby spinach and torn lettuce to a bowl. Slice 1 avocado and ½ red onion and add to the bowl. Drizzle with 4 tbs dressing and toss gently.
Serve: Plate up fries and top with sliced steak and a generous spoonful of chimichurri. Serve salad alongside.
