Chimichurri Steaks With Sweet Potato Fries Onion Rings Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 2 tsp of the oil, half the oregano and some seasoning, and arrange in a single layer on a flat baking tray lined with baking parchment.
• Put 1 tsp of the oil into a food bag with seasoning, add the onion rings and shake to coat. Add the polenta and shake again. Arrange on another tray and cook with the fries for 35 mins, turning halfway.
• Mix the remaining oil, the parsley, lemon zest and juice, garlic, vinegar and oregano with seasoning, and brush half over the steaks. Pan-fry for 30 secs each side, serve with fries, onion rings and remaining dressing.

Steps:

• First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
• Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
• Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
• Slice the steak. Serve it with the chimichurri on the side.

Steps:

• Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat.
• In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes.
• Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes.
• Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper.
• Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.