Marinated lamb steaks with wedges & chimichurri sauce

Name: Marinated lamb steaks with wedges & chimichurri sauce | Asda Good Living
Total time: 55 min
Yield: 4
Cuisine: South American
Ingredients: 3 Garlic Cloves; 1½ tbsp Olive Oil; 1½ tbsp Red Wine Vinegar; 2 tsp dried Oregano; 2 x 300g pack Asda Tender Lamb Rump Steaks; 1kg Asda Creamy & Flavoursome Sweet Potatoes; 2 tbsp Olive Oil; 1 tsp Paprika; ½ x 30g pack Coriander, finely chopped; ½ x 25g pack Parsley, finely chopped; 2 Shallots, very finely chopped; ½–1 Red Chilli, very finely diced (remove the inner membrane and seeds if you prefer less heat); 1 Garlic Clove, crushed or finely grated; 4 tbsp Red Wine Vinegar; 4 tbsp Olive Oil

Cook your meat South American style, drenched in a hot, herby sauce and served with smoky, thick-cut wedges.

By Asda Good Living,25th June 2024

Cook: 55 Mins

Serves: 4

Price: £3.11 per serving

Nutritional Information

Each 365g serving contains

Energy
10479kj
686kcal

34%

Fat
38.3g

High
55%

Saturates
11.0g

High
55%

Sugars
27.4g

High
30%

Salt
0.40g

Low
7%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2871kj/686kcal

Ingredients

For the chimichurri sauce

½ x 30g pack Coriander, finely chopped

½ x 25g pack Parsley, finely chopped

2 Shallots, very finely chopped

½–1 Red Chilli, very finely diced (remove the inner membrane and seeds if you prefer less heat)

1 Garlic Clove, crushed or finely grated

4 tbsp Red Wine Vinegar

4 tbsp Olive Oil

For the sweet potato wedges

1kg Asda Creamy & Flavoursome Sweet Potatoes

2 tbsp Olive Oil

1 tsp Paprika

For the lamb

3 Garlic Cloves

1½ tbsp Olive Oil

1½ tbsp Red Wine Vinegar

2 tsp dried Oregano

2 x 300g pack Asda Tender Lamb Rump Steaks

Method

To marinate the lamb, bash the garlic cloves with the flat side of a knife and add to a mixing bowl with the oil, vinegar and oregano. Add the lamb steaks and turn to coat, then cover and leave to marinate for at least 1 hour or up to 12 hours in the fridge.

Preheat the oven to 220°C/200°C fan/gas 6. Peel the sweet potatoes then cut into wedges about 7–8cm long and 2–3cm wide. Divide them between 2 wide, low-sided baking trays. Divide the oil and paprika between them, season then toss until evenly coated and spread out across the trays. Roast for 40–45 mins, turning halfway through cooking, until golden brown, crispy and cooked through. You may need to swap over the trays halfway through to ensure they cook evenly.

Meanwhile, to make the chimichurri sauce, add all the ingredients to a small mixing bowl, season with salt and black pepper then stir together. Taste and adjust the seasoning if needed, then set aside.

Remove the marinated steaks from the fridge 20 mins before you want to start cooking them. To cook the steaks, heat a wide frying pan over a high heat. The steaks shouldn’t be too close together in the pan so, if necessary, you can use 2 frying pans at once to ensure the steaks brown nicely. Once hot, add the steaks, discard the garlic and pour over the marinade. Season with salt and pepper and cook for 3–4 mins each side for medium, adding an extra minute each side if you prefer it to be more well done. The marinade will evaporate while they cook. Reduce the heat if they start turning dark too quickly. Transfer to a chopping board; leave to rest for 5 mins.

Alternatively, to use a barbecue, heat until hot – if you are using coals wait for them to turn white and glow red before you start cooking. Cook for 4–5 mins each side for medium, adding an extra minute if you prefer them to be more cooked through. Baste with the marinade as you go.

Serve the steaks with the sweet potatoes and chimichurri alongside.