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≈ $2.19 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 4 g
11. 11 Dried oregano 1 g

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

Method

1. Preheat oven to 410°F (210°C). Cut potatoes² into chunks, toss with 1 tsp oil and ¼ tsp salt, then roast for 25–30 minutes until golden and tender.

2. Pat the steak dry, season generously with ¼ tsp salt and ¼ tsp black pepper, and let sit at room temperature for 10 minutes.

3. Finely chop parsley⁵ and garlic⁶, then mix with 2 tsp olive oil, vinegar, dried oregano, ¼ tsp salt, and ¼ tsp black pepper.

4. Heat a dry skillet over high heat, sear the steak 3–4 minutes per side for a crust and desired doneness, then rest for 5 minutes.

5. Halve the cherry³ tomatoes and slice the avocado⁴ into wedges. Slice the steak against the grain.

6. Arrange the roasted potatoes² in a bowl, then fan out the steak, tomatoes, and avocado⁴ in sections.

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