Garlic & Onion Crusted Steak with Crispy Potatoes and Chimichurri
Garlic and onion crusted steak served with golden crispy potatoes, fresh chimichurri and blistered baby peppers. It’s bold, savoury and perfect for leveling up steak night.
Ingredients
Steak
- 2 scotch fillet / ribeye steaks 150–200g each
- 1 tsp olive oil for rubbing
- Flaky sea salt to finish
Garlic & Onion Steak Rub
- ½ tsp fine sea salt
- 1 tsp Planet Organic Garlic Powder
- 1 tsp Planet Organic Onion Powder
- ½ tsp Planet Organic Paprika
- ¼ tsp freshly ground Planet Organic Black Pepper
- ¼ tsp Planet Organic Ground Cumin
- ½ tsp Planet Organic Dried Oregano
- ¼ tsp Planet Organic Chilli Flakes optional
Crispy Potatoes
- 500 g baby potatoes halved
- 2 tbsp olive oil enough to lightly coat base of tray
- ½ tsp Planet Organic Garlic Powder
- ½ tsp Planet Organic Onion Powder
- ½ tsp Planet Organic Paprika
- ½ tsp Planet Organic Dried Oregano
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Grilled Baby Peppers
- 6 mini capsicums
For the Chimichurri
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 small red chilli, finely chopped (optional)
- 1 clove 1 garlic, minced
- 1 tbsp Planet Organic Dried Oregano (or 1 tbsp fresh)
- 1/4 tsp salt
- 1 tbsp red wine vinegar
- 2-3 tbsp extra virgin olive oil
Instructions
Start the Potatoes
- Preheat oven to 200°C fan forced.
- Place a tray in the oven with the olive oil to heat.
- Meanwhile, bring potatoes to a boil in salted water. Simmer for 10–12 minutes until fork tender but not falling apart.
- Drain well then transfer to a bowl and toss with the Planet Organic garlic powder, onion powder, paprika, oregano, salt and pepper.
- Carefully remove the hot tray from the oven and spread the potatoes into the hot oil, they should sizzle immediately. Turn gently with tongs to coat in the oil.
- Return to the oven and roast for 30 minutes, or until deeply golden and crisp.
Make the Chimichurri
- Combine parsley, chilli (if using), garlic, Planet Organic dried oregano, salt and red wine vinegar. Stir through olive oil and set aside to allow the flavours to develop.
Prepare the Steak
- Combine all steak rub ingredients.
- Pat steaks completely dry.
- Lightly rub with olive oil, then sprinkle the spice mixture evenly over both sides, pressing it in gently.
- Allow to sit at room temperature for 20 minutes.
Cook the Steak and Peppers
- Heat a heavy pan (cast iron ideal) or grill plate over high heat until very hot.
- Add the mini capsicums to the pan and cook until blistered and lightly charred. Remove and set aside. If you have room you can cook the steaks at the same time.
- Place steaks on the hot pan and cook for 2–3 minutes on each side. Try not to move the steaks to allow a crust to form.
- Rest steaks for 8–10 minutes before slicing.
To Serve
- Slice steak against the grain.
- Plate with crispy potatoes and grilled peppers.
- Spoon chimichurri generously over the steak and finish with flaky sea salt.
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