Smoky Beef Steak with Roast Sweet Potato, Charred Corn and Chimichurri
Place 1 tbsp of oil, half the garlic and paprika in a shallow dish and stir to combine. Add the steaks and turn to coat.
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Ingredients
- 70ml olive oil
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 4 x 200g beef sirloin or rump steaks, room temperature
- 1 tsp dried oregano
- 1 tsp ground cumin
- 800g (about) gold sweet potatoes, scrubbed, cut into 5mm rounds
- 2 corn, husk and silks removed
- 100g baby spinach
- 1⁄2 tub (125g) Brancourts Protein+ Cottage Cheese, to serve
- Lime wedges and coriander leaves, to serve
- 1 1⁄2 cup coarsely chopped coriander (about 1 bunch)
- 2 garlic cloves, finely chopped
- 1 long green chilli, coarsely chopped
- 1⁄2 cup (125ml) extra virgin olive oil
- 1 1⁄2 tbsps red wine vinegar
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