Beef Chimichurri, New Potatoes & Crunch Salad

As soon as I knew there was a chunk'a beef in the refrigerator, I went on a wild goose chance after the perfect recipe! 

I rarely pick these 'heavy meat' recipes just because they aren't to my liking or health, despite Jamie's stunningly nutritional meals which always incorporate protein, vitamins, fiber and such. 

I figured why not give it a whirl and produce what turned out to be a rather plain'n'basic Sunday lunch, made-up all fancy with the placement for photography and recipe.

This is what I came up with:

After spending a crazy amount of time in various supermarkets, selecting the tiniest and most beautiful of all the potatoes, I came up with 800g of hard work. 

I then put some more hard work in, scrubbing them away twice to get rid of any gnarly skin or dried mud as I wasn't peeling them.

I added enough boiling water to cover the potatoes in a pan, put a whole lemon I rinsed off earlier and cut both ends off, and salted before I put the lid on. That cooks the longest so I recommend to put it to cook first. 

Then I went to the sauce, which I have two things to say about. Firstly, Jamie obviously loves coriander as it is in every single one of his recipe - I however, do not. What I got according to his directions was a puddingy coriander mass. I did not like it nor any of the other members of my household, just putting that out there. 

However, what you do is whiz the garlic, spring onions, oregano, chili, bay leaf, coriander, vinegar and a splash of boiling water, along with salt and pepper until smooth.

My potatoes still hard, I washed and chopped the lettuce, tomatoes, mint and rucola instead of cress, and placed it in a bowl with the peas to wait until serving time.

                                     

I then cut half of my steak into edible pieces as I like my meat well done. Jamie leaves the whole chunk to cook, which then leaves the inside raw which does not tickle my pickle, but I left half for picture purposes. 

I rubbed it with salt and pepper, and placed on the hot frying pan with a tablespoon of oil. 

That took rather a long time, probably because I waited for it to darken a lot.

                            

In the meantime, I drained my potatoes, and in the same pan, squashed the lemon juice and olive oil over the potatoes and went heavy handed on the salt, pepper and dill. Don't be scared though, a lot goes a short way!

After that was done, all it took was to assemble the board!
I put the hot potatoes in the very left row, followed by the combined salad which I dressed with olive oil, balsamic, salt and pepper, followed by the freshly done meat and bowl with the coriander chimichurri. 

This is the perfect example of how a crazily simple meal of meat, salad and potatoes can be dressed up to look like a culinary masterpiece. 

No different than what was served on Sundays at my house before my Jamie Oliver takeover, this just looks fancier and tastes a bit more bland, to speak honestly. Nevertheless, to achieve this meal follow the recipe below which I was again too lazy to type out, but I have done my best for you to still understand it!

Note: This recipe was taken straight out of the cookbook, my version is written above. 

Bon Appétit!