Cook Along with Chef Craig: Steak & Chimichurri with Grandpa’s Potatoes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Craig and follow along on your own schedule.

Steak & Chimichurri with Grandpa’s Potatoes

Yields: family style dinner for 2-4 guests. Originally presented as a Cook-Along live class on June 2nd at 5:30 PM on Facebook Live.

Ingredients for Steak:

• 31 pc Flank Steak
• 2-3 tbsp Sebastian & Co Charcoal Steak Rub

Ingredients for Chimichurri Sauce:

• ½ bunch Cilantro leaves
• ½ bun Parsley leaves
• ½ bunch Oregano leaves
• 5 Mint leaves
• 1 Green Onion
• 6(ish) Garlic Cloves
• Salt & Pepper
• ½ cup approx. Well Seasoned Olive Oil
• 3 tbsp Red Wine Vinegar
• ½ a fresh Jalapeños or 1 Fresnco Chilli (the tiny red ones beside the jalapeños usually)

Ingredients for Grandpa’s Potatoes:

• 1 ½lbs Local Warbara Potatoes
• ½ Medium white onion
• 5-6 cloves of whole Garlic
• 3 tbsp Canola (or a neutral) oil
• 1 pkg Lipton onion dry soup mix
• 1 tbsp of Butter
• 1 tbsp Chives (at the end)

Ingredients for the Vegetable:

• BBQ Local Radishes
• Canola Oil
• Salt and Pepper

• *Available from Well Seasoned

Instructions:

1. Prep your steak:: Start by patting your steak dry and removing all the excess juice. Sprinkle the dry rub onto the steak and set to the side.
2. Grandpa’s Potatoes: Dice potatoes into ½ inch cubes and slice the ½ onion, and add them into a large bowl. To this, add in the garlic cloves, onion soup mix, oil, and then season with salt & pepper. Mix together really well. To cook them, you will need to make a foil packet. Tear off a piece of tin foil approx. 18’’ long. Place the potatoes down the centre in an even row. Grab the foil and fold it over creating a sealed pocket. Fold in the ends. Repeat this process so your potatoes are double wrapped. Place onto the BBQ in the middle of the grill, cook for approx 20-25mins, flipping halfway for even cooking.
3. Chimichurri Sauce: For the sauce, grab a medium sized bowl. Start but finely chopping all of your herbs and green onion, and adding them to the bowl. Then add in the garlic & chili. The garlic and chili are strong in flavour, so start with a few and then add more while tasting. Make sure you wear gloves while working with the chili. It is quite hot and if you rub your face or eye, it won’t feel good (trust me, I’ve done this a few times). Add in the vinegar, mixing and then adding in the olive oil. Stir to mix like a thicker loose paste. (You can also combine all the ingredients and use a hand blender, blender or robox coupe and pulse until the same consistency, adjusting your oil as needed with a little more or less).
4. Roasted Radish: Cut radishes in half, toss with salt and pepper, a little bit of oil, and set to the side until ready to grill.
5. Get grilling: Now to grill your steak. Heat your BBQ to the highest heat. Add on your steak and let it cook. For a medium rare steak, depending on how thick, you're going to cook for approx. 4-6minutes per side, turning half way. Once you flip your steak, add your radishes on the side and grill, flat side down.
6. Once the steak is done, remove for the heat let your steak rest for approx. 10 mins. This will allow the meat to rest, relax and have better chew when you cut it.
7. Remove the potatoes from the BBQ, cut open the packet and sprinkle with chives, add the radishes to your dinner platter, slice your steak, add the chimichurri and dinner is served.

Prep Time: 30 Minutes

Cook time: 45 Minutes