Steak Bowl with Chimichurri

1. 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 175 g
2. 2 Potatoes≈ $2.15 per kg 200 g
3. 3 Cherry tomatoespack 250 g ≈ $2.50 90 g
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Parsleypack 50 g ≈ $1.50 15 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Olive oil 15 ml
8. 8 Vinegar 9% 5 ml
9. 9 Ground black pepper 2 g
10. 10 Salt 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 210 °C. Cut the potatoes² into wedges, toss with 5 ml oil and 1 g salt, and roast for 25–30 minutes until golden and tender.

2. Pat the steak dry, rub with 1 g salt and 1 g pepper, and leave for 10 minutes at room temperature.

3. Finely chop the parsley⁵ and garlic⁶, and mix with 10 ml olive oil, the vinegar, 1 g salt, and 1 g pepper.

4. Heat a dry skillet, sear the steak for 3–4 minutes on each side until well browned and cooked to your liking, then let rest for 5 minutes.

5. Halve the cherry³ tomatoes, slice the avocado⁴, and slice the steak against the grain.

6. Spoon the potatoes² into the bottom of a bowl, then arrange the steak, cherry³ tomatoes, and avocado⁴ in sections.

7. Drizzle the steak with chimichurri and serve immediately while the potatoes² are hot.