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Jamie Oliver’s Seared steak & red chimichurri

Jamie Oliver’s ultimate user-friendly cookbook 7 Ways takes the nation’s most popular supermarket staples – the things most people already buy most of the time – and shows them seven new, exciting and achievable recipes to help reinvigorate everyone’s repertoire.

Here he shares his recipe for Seared steak & red chimichurri




Seared steak & red chimichurri

Smashed sweet potato, charred spring onions & crispy bits



  • 1 x 260g quality sirloin steak
  • 2 cloves of garlic
  • 2 sweet potatoes (250g each)
  • 1 bunch of spring onions
  • 2 fresh red chillies
  • ½ x 460g jar of roasted red peppers
  • ½ a bunch of flat-leaf parsley (15g)
  • extra virgin olive oil
  • red wine vinegar

Remove and finely dice the fat from the steak. Put it into a non-stick frying pan on a medium-low heat with the unpeeled garlic cloves, turning them every minute in the fat as it gently crips up. Meanwhile, peel the sweet potatoes and chop into 4cm chunks. Cook in boiling salted water for 10 minutes, or until tender, then drain, smash, season and keep warm. Trim the spring onions, halve and deseed the chilies, and lightly brown on both sides in the steak fat. Remove 4 spring onions and the crispy fat bits to a dish, then place the rest of the spring onions and the chillies in a blender and squeeze in the soft garlic flesh. Drain and add the peppers, along with the parsley, and 1/2 a tablespoon each of extra virgin olive oil and red wine vinegar, then blitz until smooth, and season to perfection.

Turn the heat under the pan to high. Cut off the sinew, season the steak with sea salt and lots of black pepper, then cook to your liking, turning every minute. Let the steak rest for 1 minute on top of the spring onions, then slice. Spoon 2 tablespoons of sauce on to each plate (save the rest for future meals), sit the steak on top with any resting juices, then serve with the sweet potato, spring onions and crispy bits.


487kcal 17.1g 7.4g 32.7g 51.6g 11.4g 1.2g 7.6g

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography: Levon Biss.

Rather than asking people to change the way they shop, Jamie has researched what shoppers already buy week in, week out, and will offer seven new takes on 18 hero ingredients – including chicken breasts, salmon fillets, mince, aubergines, eggs, potatoes, broccoli and mushrooms.

With more than 120 recipes, from great modern versions of takeaway classics and trusty traybakes to family favourites and freezer friendly batch recipes, 7 Ways aims to simplify and demystify every day cooking, inspiring us to try new recipes with the same old ingredients.

Jamie says. “7 Ways is designed to be my most user friendly book ever. Packed with simple, exciting and delicious recipes – none of which require more than a small handful of ingredients – it’s been a joy to write.”

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Ltd (2020 7 Ways) Photography: Levon Biss

20th August 2020 | Hardback | £26.00 | Michael Joseph

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