Juicy steak with chimichurri and potato-parsley root puree

Ingredients

• Beef steak
• Potatoes
• Parsley root
• Butter
• Cream
• Parsley
• Red onion
• Red pepper
• Lemon
• Olive oil
• Red wine vinegar
• Pink Greens microgreens

Method

1. Peel the potatoes and parsley root, cut them into pieces, and cook in salted water until tender.
2. Drain, add butter and cream, then blend or mash into a smooth puree.
3. For the chimichurri, finely chop parsley, red onion, and red pepper.
4. Mix with olive oil, red wine vinegar, lemon juice, salt, and black pepper.
5. Pat the steak dry, season with salt and pepper, and sear in a hot pan on both sides to your preferred doneness.
6. Let the steak rest for a few minutes before slicing so it stays juicy.
7. Spread the potato-parsley root puree on a plate, add the sliced steak, and spoon over the chimichurri.
8. Finish with a generous amount of Pink Greens microgreens and serve.

✨ Pink tip

Always let the steak rest before slicing. Prepare the chimichurri close to serving so it stays fresh, bright, and ties the meat beautifully to the delicate puree.