The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chimichurri Steak, Mash & Roasted Carrots
Grass-fed British beef and herby chimichurri? A match made in flavour heaven. Dish both up with creamy potato mash, sweet roasted carrots and pan-wilted cavolo nero.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 chilli (use half)
- 2 large potatoes
- 1 tsp dried oregano
- 1 unwaxed lemon
- 2 bavette steaks
- 1 handful of fresh flat-leaf parsley
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g sliced cavolo nero
- 2 garlic clove
- 2 carrot
- 2 tbsp smoky chimichurri (Sunflower Oil, Fresh Chopped Parsley, Extra Virgin Olive Oil, Fresh Chopped Coriander, Lemon Juice, White Wine Vinegar (contains SO2<30ppm), Garlic Puree, Salt, Crushed Chilli, Dried Oregano, Natural Flavouring)
Nutritional Information
Calories: 612
Protein: 42g
Carbs: 59g
Fat: 23g
Chimichurri Steak, Mash & Roasted Carrots
Grass-fed British beef and herby chimichurri? A match made in flavour heaven. Dish both up with creamy potato mash, sweet roasted carrots and pan-wilted cavolo nero.
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Cooking Instructions
- Boil a kettle. Preheat the oven to 220C / fan 200C / gas mark 7. Peel the carrots and cut into 2cm-thick batons. Place on a lined baking tray with half the oregano and 1 tsp oil. Season with sea salt and roast for 20-25 mins, until golden.
- Peel the potatoes, cut into 2cm cubes and place in a saucepan. Cover with salted boiling water and simmer for 18-20 mins, until softened, then drain. Return to the pan; mash with sea salt and black pepper.
- Meanwhile, finely chop the parsley. Finely grate 1 garlic clove. Finely dice the half chilli (remove the seeds for less heat). Stir all in a bowl with the chimichurri, juice from half the lemon, half the yoghurt, the remaining oregano and 2 tsp water. Season with sea salt.
- Heat a medium frying pan with 1 tsp oil on a medium-high heat. Season the steaks with sea salt and black pepper, then place in the pan. Cook until golden brown (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins on each side for well-done). Quarter the remaining garlic clove and add to the pan for the last few minutes. Remove the steaks from the pan and rest.
- Add the cavolo nero to the same frying pan over medium heat. Add 1 tbsp water and any steak juices. Cook for 3-4 mins, until wilted.
- Stir the remaining yoghurt through the potato. Serve with the steak, carrots and cavolo nero. Spoon over the sauce.
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