Irish Lamb Steak in Chimichurri Butter
with green beans and roast potatoes
Chimichurri hails from South America, more specifically countries like Argentina, Uraguay and Nicaragua. These countries also just so happen to be famed for their high-quality beef. As you'll see, this is no accident—chimichurri pairs beautifully with meat dishes such as this Irish sirloin steak.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Sulphites
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
2 unit(s)
Scallion
1 sachet(s)
Dried Chilli Flakes
150 grams
Green Beans
5 grams
Parsley
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
320 grams
Irish Lamb Steak
500 grams
Baby Potatoes
1 unit(s)
Lime
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2257 kJ
Energy (kcal)539 kcal
Fat20.1 g
of which saturates9.7 g
Carbohydrate56.4 g
of which sugars6.2 g
Dietary Fiber0 g
Protein37.4 g
Cholesterol0 mg
Salt0.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Quarter the potatoes, halving any larger quarters.
- Pop the potatoes onto a large (lined) baking tray. Drizzle with oil, half the Cajun spice and season well with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil. Scrunch to enclose.
- Add the parcel to the baking tray with the chips and roast until soft, 20-25 mins. Once cooked remove from the oven.
- While everything roasts, trim and thinly slice the scallion.
- Trim the green beans. Zest then halve the lime.
- Roughly chop the parsley, stalks and all.
3
- When the chips have 15 mins left to go, place a pan over medium-high heat (no oil).
- Once hot, cook the lime, cut-side down, until charred, 3-4 mins. Remove from pan.
- Wipe the pan and return to medium heat with a drizzle of oil.
- Fry the green beans until just charred, 2-3 mins. Lower heat to medium, cook for 1 min.
- Add a splash of water and cover with a lid. Cook until tender, 4-5 mins. Remove from the pan. Cover to keep warm.
4
- Wipe the pan and return to high heat with a drizzle of oil.
- Season the steak with salt and pepper.
- Once hot, fry the lamb
5
- Once the garlic has cooled, cut the end with scissors, squeeze out of its skin and mash with 2 tbsp butter (double for 4p).
- Add the butter to the pan. Let it melt then add the parsley, remaining Cajun spice, scallion, lime zest and chilli flakes (use less if you don't like spice).
- Use a spoon to baste the steak in the butter.
- Remove the steak from the pan, cover and rest, 1-2 mins. IMPORTANT: Meat is safe to eat when outside is browned.
6
- When everything is ready, slice the steaks widthways into 1cm slices and transfer to your plates.
- Spoon over the chimichurri butter sauce from the pan.
- Serve with roast potatoes, green beans and charred lime for squeezing over alongside.
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