Donal Skehan's saucy Argentinian chimichurri
Smothered in Argentinian chimichurri, prawns and steak have never tasted so good.
This is one heck of a meal, packed with flavours which won't disappoint! The chimichurri sauce is from Argentina and it's easy to make yourself with just a couple of store-cupboard ingredients. When you're selecting the steaks, try and look out for ones with an even marbling of fat and a rich red colour. The steaks and prawns are perfect for the BBQ if you want to cook outdoors.
Surf & Turf
You will need:
2 rib eye steaks
6-8 Dublin bay prawns
3 large handfuls of mixed garden salad leaves
For the chimichurri sauce:
1 medium onion, finely chopped
4 garlic cloves, chopped
2 handfuls of fresh flat leaf parsley
1 tsp of dried oregano
6 tbsp of extra virgin olive oil
3 tbsp of red wine vinegar
A pinch of cayenne pepper and sea salt
Whizz together the ingredients for the chimichurri sauce in a food processor and decant into a bowl.
Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce, allow to sit to marinate for anything from a couple of minutes to overnight.
Heat a large griddle pan over a high heat and cook the steaks for 2-3 minutes either side for medium, and a little longer if you prefer a more well-done steak. Remove from the heat and allow to rest on a plate under some tinfoil. Add the prawns to the griddle pan and cook for about 2 minutes either side. Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.
My Surf & Turf calls for a special kind of steak and I'm a massive fan of Piedmontese Beef. If you haven't come across it before it is a low calorie, low cholesterol beef that originated in the Piedmont region of Northern Italy. John Cummins and Michael Fennelly brought the rare breed back to Ireland and now rear it themselves in Tipperary and Laois. It has built up a massive a cult following with foodies and health fanatics alike. Available in selected stockists.
Roasted Sweet Potato Fries
Roast sweet potato fries are a healthy alternative to deep fried or frozen chips and are very easy to prepare. Preheat your oven to 190˚C. Wash and slice three large sweet potatoes in half lengthways and then chop into chunky chips. Place in a bowl and drizzle with olive oil and sprinkle generously with sea salt and black pepper. Toss to combine and then spread out on a large roasting tray ensuring the chips don’t rest on top of each other. Roast for 45 mins until tender and ever so slightly charred on the edges and serve alongside my Surf & Turf.
I am a big fan of Asian food so was looking forward to a meal at Opium in Dublin, with it’s laid back loft interior and inventive cocktail list. I had a Pad Thai omelette, a twist on the classic served in an eggy net with all the classic flavours, and Sofie had the green chicken curry. We shared the Vietnamese summer rolls. Delicious and a great spot for Asian-food lovers.