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T-bone steak, crispy roasted potatoes and chimichurri

T-bone steak, crispy roasted potatoes and chimichurri

Serves 2


  • 2x 400g Our Farm Angus Beef T-Bone steak
  • Salt flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked pepper
  • 1kg small potatoes
  • ¼ cup (60ml) olive oil
  • 1 tablespoon dried oregano
  • Serve with chimichurri


Step 1

Preheat the oven to 180°C fan-forced.

For the crispy roasted potatoes, place potatoes and 1 tablespoon salt into a large saucepan over medium high heat and bring to a boil, reduce heat to a simmer and cook potato for 25-30 minutes until potatoes are tender. 

Step 2

Drain and place potatoes into a roasting tray and using the bottom of a glass carefully press down. Drizzle with olive oil and season with salt flakes and dried oregano. Place into the oven for 45-50 minutes until golden brown and crispy. 

Step 3

Heat a large frypan over high heat. Place T-bone on a plate and season with salt flakes, smoked paprika and cracked pepper. Cook T-bone, fat-side down, for 3 minutes to render the fat and crisp, then turnover and grill remaining side for 3 minutes until  medium-rare or until cooked to your liking. Loosely cover with foil and set aside for 10 minutes to rest.

Step 4

To serve, divide crispy potatoes amongst plates and top with t-bone steak and chimichurri sauce. Enjoy.