Filesteak with mojo verde (green sauce), fried pimientos and potato chips

Name: Filesteak with mojo verde (green sauce), fried pimientos and potato chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g waxy potatoes; 8 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 1 bunch of parsley; 1 Garlic clove; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 200 g Pimientos; 4 Fillet steaks (approx. 175 g each); baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g waxy potatoes
8 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
1 bunch of parsley
1 Garlic clove
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
200 g Pimientos
4 Fillet steaks (approx. 175 g each)
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly and cut into 2-3 mm thin slices. Sprinkle with 2 tablespoons of oil, mix and spread on a baking tray lined with baking paper. Sprinkle with some sea salt.
2
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes. Turn once in between. Wash parsley, shake dry and pluck leaves from the stalks.
3
Peel and chop the garlic. Finely puree parsley, garlic, 4 tbsp. oil, lemon juice and 4 tbsp. water. Season to taste with salt and pepper. Peel onion and cut into large cubes. Wash the pimientos.
4
Wash the steaks and pat them dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper, remove and wrap in aluminium foil. Fry the pimientos and diced onions in hot frying fat while turning for about 4 minutes.
5
Dress everything.