Argentinian Roast Beef with Roast Potatoes
A classic Argentinean-inspired dish featuring tender roast beef and crispy roast potatoes.
Ingredients
- ●1.5 kg Beef (rump or strip loin)Sliced into 2.5 cm thick steaks
- ●3-4 Roast potatoesLarge potatoes, peeled
- ●250ml Argentinian chimichurri sauceHomemade or store-bought
- ●60ml Olive oilFor basting the beef
- ●to taste SaltFor seasoning the beef
- ●to taste PepperFor seasoning the beef
- ●3 cloves GarlicMinced
- ●1 bunch Fresh parsleyChopped
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Season the beef with salt and pepper.
- 3
Heat the olive oil in a large oven-safe skillet over high heat.
- 4
Sear the beef for 2-3 minutes per side, then transfer the skillet to the oven.
- 5
Roast the beef for 15-20 minutes per kg, or until it reaches your desired level of doneness.
- 6
While the beef is cooking, toss the potatoes with olive oil, salt, and pepper on a baking sheet.
- 7
Roast the potatoes in the oven for 20-25 minutes, or until crispy and golden brown.
- 8
Remove the beef from the oven and let it rest for 10-15 minutes.
- 9
Slice the beef against the grain and serve with the roasted potatoes, chimichurri sauce, and chopped parsley.
- 10
Serve immediately and enjoy!