Argentinian-Style Steak
with Chimichurri Aioli, Potatoes and Salad- Egg
- Mustard
- Sulphites
Tonight we're giving classic Argentinian-style steak a twist with creamy chimichurri, and we might just make you fall in love. Fresh herbs and garlic are mixed with mayo, vinegar and Dijon to create an irresistible dipper for your steak and potatoes. This beauty is guaranteed to pick you up at the end of a long day!
Ingredients
340 g
Top Sirloin Steak
1 tbsp
Garlic Puree
50 g
Shallot
7 g
Parsley
7 g
Cilantro
0.13 tsp
Chili Flakes
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
113 g
Arugula and Spinach Mix
132 g
Mini Cucumber
1 tbsp
Dijon Mustard
(Contains: Mustard)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/2-inch pieces . Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, roughly chop cilantro. Roughly chop parsley. Peel, then thinly slice half the shallot. Finely dice remaining shallot. Cut cucumbers into 1/4-inch rounds.
Add parsley, cilantro, mayo, Dijon, garlic puree, diced shallots, 1 tsp vinegar (dbl for 4 ppl) and 1/8 tsp chili flakes to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.
Pat steaks dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 per side. Remove the pan from heat, then transfer steaks to an unlined baking sheet. Bake in the bottom of the oven until cooked to desired doneness, 5-8 min.**
When steaks are almost done, add 1 tbsp oil, 1/4 tsp sugar (dbl both for 4 ppl) and remaining vinegar to a large bowl. Season with salt and pepper, then whisk to combine. Add sliced shallots, cucumbers and arugula and spinach mix, then toss to combine.
Thinly slice steaks. Divide steaks, potatoes and salad between plates. Serve chimichurri aioli on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chimichurri aioli was a hit, with many praising its taste; some found it overpowering or too oniony.
- Ease of prep: Customers found this recipe easy to make, though some noted it required extra effort for the aioli.
- Suggestions: Consider reducing raw shallots in the sauce, and offer a traditional oil-based chimichurri option instead of the mayo-based aioli.
- Portions: Several reviewers mentioned small potato portions; consider including more or larger potatoes in the kit.
- Cooking: For juicier results, reduce oven time for steaks; many found them overcooked following the recipe instructions.
