Ingredients
Product used:
800g pkt McCain Roast Potatoes Rosemary and Garlic
- 1 cup firmly packed flat-leaf parsley, finely chopped
- 1/3 cup extra-virgin olive oil
- 2-1/2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, crushed
- 1 teaspoon dried oregano
- 1/4 teaspoon dried chilli flakes
- 4 oyster blade steaks
Method
1. | Preheat oven to 220C or 200C fan-force. Place 1 large baking tray in oven. |
2. | Place potatoes on hot tray. Roast for 20 minutes. Using a sharp knife, thinly slice (without cutting right through) potatoes, and spray with oil. Roast an additional 15 minutes or until crunchy. |
3. | Meanwhile, prepare the chimichurri sauce: combine parsley, olive oil, lime juice, vinegar, garlic, oregano and chilli flakes in a bowl. Season as desired.
|
4. | Heat a chargrill or barbecue on high. Season steaks and chargrill for 1 minute each side or until cooked to your liking.
|
5. | Serve potatoes and steaks drizzled with chimichurri sauce. |
Oyster Blade Steak with easy Hasselback Roasts and Chimichurri
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 220C or 200C fan-force. Place 1 large baking tray in oven. |
2 | Place potatoes on hot tray. Roast for 20 minutes. Using a sharp knife, thinly slice (without cutting right through) potatoes, and spray with oil. Roast an additional 15 minutes or until crunchy. |
3 | Meanwhile, prepare the chimichurri sauce: combine parsley, olive oil, lime juice, vinegar, garlic, oregano and chilli flakes in a bowl. Season as desired.
|
4 | Heat a chargrill or barbecue on high. Season steaks and chargrill for 1 minute each side or until cooked to your liking.
|
5 | Serve potatoes and steaks drizzled with chimichurri sauce. |