You’ll Need
500g sirloin, rump, or frying steak, cut into bite-sized cubes
600g potatoes, diced into small cubes
1 tbsp olive oil, 1 tsp sea salt, 1 tsp cracked black pepper, 1 tsp garlic powder
Chimichurri Sauce
3 tbsp fresh parsley, finely chopped
1 tbsp fresh coriander, finely chopped
2 cloves garlic, finely grated, 2 tbsp olive oil, 1 tbsp red wine vinegar
½ tsp chilli flakes, ½ tsp sea salt, ½ tsp black pepper
To Finish
Spring onions, sliced
Lime wedges
Optional but Dangerous
Crumbled feta
Jalapeños
Extra chimichurri
Garlic mayo
Method
Preheat your air fryer to 200°C.
Toss the potatoes with half the olive oil, garlic powder, salt, and black pepper.
Air fry for 18–20 minutes, shaking every 5 minutes, until crisp and golden.
Meanwhile toss the steak cubes with the remaining olive oil and a pinch of salt and pepper.
Add the steak to the air fryer during the final 6–8 minutes of cooking.
Cook until browned around the edges while remaining juicy inside.
In a bowl combine the parsley, coriander, garlic, olive oil, vinegar, chilli flakes, salt, and black pepper.
Stir thoroughly to create the chimichurri sauce.
Transfer the potatoes into serving boxes or a large tray.
Top with the steak bites.
Spoon the chimichurri generously over everything.
Finish with spring onions and lime wedges.
Add feta, jalapeños, or extra chimichurri if using.
Serve immediately while the steak is still sizzling.