Chimichurri Steak with Honey-Charred Corn & Garlic-Lime Potatoes

Mac
Servings

5

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Argentinian

Category

Dinner

This is summer on a plate. Chimichurri, the punchy Argentinian sauce of parsley, garlic, oregano and red wine vinegar, is the natural partner to a good steak, cutting through the richness with bright, herby freshness. Alongside it, sweetcorn brushed with a little honey catches and caramelises on the griddle, and warm new potatoes are tossed through a light garlic and lime mayo. (If you have done the mayonnaise lesson, this is the perfect place to put it to work, just fold the garlic and lime through your homemade mayo.) It’s a relaxed, sharing-style meal that comes together in around 35 minutes, easily scaled for the whole family, and ideal for cooking outdoors on a warm evening.
Chimichurri Steak with Honey-Charred Corn & Garlic-Lime Potatoes

Ingredients

    Fresh & Mains

    • 4–5 steaks of your choice (sirloin, rump or flat iron all work well)
    • 750g baby new potatoes, halved if large
    • 4 corn on the cob
    • Large handful fresh flat-leaf parsley
    • Small handful fresh oregano (or 1 tsp dried)

    Pantry Staples

    • 2 tsp Chimichurri spice blend
    • 3–4 tbsp olive oil
    • 2 tbsp red wine vinegar
    • 2 cloves garlic (1 for the chimichurri, 1 for the potatoes)
    • 1 tbsp honey
    • 4 tbsp mayonnaise (homemade if you have it)
    • 1 lime (zest and juice)
    • Salt and pepper to taste

    For Garnish & Serving

    • A simple green or tomato salad on the side, and a few extra chimichurri spoonfuls on the table for everyone to help themselves

    Directions

    1. Boil the Potatoes: Bring a large pot of salted water to the boil. Add the halved new potatoes and simmer for 12–15 minutes until tender to the point of a knife. Drain well and leave to steam-dry.
    2. Make the Chimichurri: While the potatoes cook, finely chop the parsley and oregano and combine in a bowl with one crushed garlic clove, the Chimichurri spice blend, the red wine vinegar and 3 tbsp olive oil. Stir, season, and set aside so the flavours mingle.
    3. Mix the Garlic-Lime Mayo: In a small bowl, stir together the mayonnaise, the second crushed garlic clove, and the zest and a squeeze of lime. Season to taste and set aside.
    4. Char the Corn: Brush the corn lightly with honey and a little oil. Cook on a hot griddle, BBQ or large skillet, turning, for 8–10 minutes until charred and caramelised in patches.
    5. Cook the Steaks: Rub the steaks with a little oil and season well. Cook on a hot griddle or BBQ to your liking, around 2–3 minutes per side for medium-rare, depending on thickness. Rest the steaks for 5 minutes, this is important for juicy meat.
    6. Dress the Potatoes: Toss the warm potatoes through the garlic-lime mayo until lightly coated and glossy.
    7. Serve: Slice or plate the steaks and spoon over the chimichurri. Serve with the honey-charred corn and the garlic-lime potatoes alongside.

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