"Every Way" Sauce with Organic Steak and Smashed Potatoes

Everywhere you look someone seems to be posting about the 'dangers' of red meat for ourselves and for the planet. What they don't tell you though, is that they are most often referring to factory farmed meat, which is a whole different story to ethically raised grass fed beef. Quite frankly, meat is an easy nutritional powerhouse and when raised right, does more good for the planet than not. For us ethical omnivores it's about quality not quantity and we're very lucky here in New Zealand to have some very top quality beef. One such company is The Organic Farm Butchery and I am very honoured to have partnered with them to create some delicious recipes for all of you.


I call this my every way sauce because you can make it every way (lots of variations) and you can have it every way. I created it to go alongside my organic steak but it would also be delicious tossed through pasta or dolloped onto pizza. It really goes with any meat and most veggie dishes from Mexican to ‘Meat and Three Veg”. Enjoy!


Ingredients:


2 organic sirloin steaks

1 pack of ‘baby’ potatoes

A sprinkle of chopped Parsley

Sea salt and Pepper.

Every Way Sauce


Every Way Sauce

1 bunch of parsley leaves

1 bunch coriander or basil leaves (or a mixture of both)

1-2 Jalapeno chillis

2 cloves of galic

Juice of 1 lemon or live

1 avocado

100ml Avocado or Olive oil

1 tsp salt

½ cup cashews (or pistachios)



Directions:


Preheat the oven to 220c


Prep the steaks and potatoes:


Place your steaks on a plate and pat dry. Season with salt and pepper and leave to sit until room temperature. Meanwhile, boil the potatoes in salted water.

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Make the sauce:


Place the herbs, jalapenos and garlic in the food processor and pulse until chopped.

Add the lemon juice, avocado, oil, and salt and process for a few seconds (you want some small chunks).

Add the cashews and pulse until desired consistency is reached.


Pour into a jar and use within a few days (you can also freeze small portions to defrost and use any day)


** For a creamy sauce, stir through some Greek Yogurt, Mayo or Sour Cream.

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Roast the potatoes:


Line a baking tray with baking paper and drizzle with olive oil. Place your boiled baby potatoes on the tray. Gently “smash” the potatoes and season with salt and peppe. Place in the oven and bake until browned and crispy. Once out of the oven, sprinkle with chopped parsley.


While the potatoes are cooking, cook the steaks however you like them. BBQ is amazing as you know!


Serve the potatoes with Every Way Steak Sauce and your favourite green veggies.




* Beautiful little bowl by Marita Green.

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com