- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the potatoes
- 750 g potatoes, cut into 2cm dice
- 50 ml olive oil
- 4 cloves garlic, crushed or finely grated
- 1-2 red chilli, seeds removed and finely chopped
- 2 tbsp cumin seeds, toasted and ground
For the steak
- 2 tbsp olive oil
- 6 x 110 g thin skirt steak
For the chimichurri sauce
- 1 clove garlic, finely chopped
- 1 tbsp finely chopped red or spring onions
- 1 tbsp white wine vinegar
- pinch dried red chilli flakes
- 2 tbsp chopped coriander
- 2 tbsp chopped parsley
- 1/2 lime, juice only
- 100 ml olive oil
Tips and Suggestions
To toast the cumin seeds, place the seeds in a dry frying pan on a high heat and cook, tossing frequently, for about one minute, or until the seeds are browned.
To grind the seeds into a powder, use a pestle and mortar, a coffee grinder, or place into a plastic bag and use a rolling pin to crush them.
1. For the spicy potatoes: bring a small pan of salted water to the boil and add the potatoes. Cook for 4-5 minutes, or until softened slightly, then drain and set aside on kitchen paper to dry completely.
2. Place a large frying pan over a high heat, pour in the olive oil and, when hot, add the potatoes and cook for 2-3 minutes. Add the garlic, chillies and cumin seeds and cook for a further 35 minutes, or until the potatoes are golden-brown and crisp. Set aside.
3. For the chimichurri sauce: combine all of the chimichurri sauce ingredients together in a bowl and season to taste with salt and freshly ground black pepper. Set aside.
4. For the skirt steak: heat the oil in a large frying pan over a high heat. Season the steaks on both sides with salt and freshly ground black pepper, then fry the steaks in batches for about one minute on each side.
5. Serve the steak with the spicy potatoes and a spoonful of chimichurri sauce on the side.
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