This is comfort food at its best and the flavorful chimichurri topping lifts this simple dish to another level. Have no more than a quarter of the potatoes, one steak, and about 3 tablespoons (45 g) of the sauce to stay low-FODMAP. (If you have reflux, use less chile or omit it altogether.) Reserve the white ends of the bok choy for a low-FODMAP soup, such as the Leftover Soup shown.
Ingredients
For the steak
- 4 sirloin steaks (1 inch [2.5 cm] thick)
- Salt and pepper
For the mashed potatoes
- 4 white potatoes (about 4 ounces or 120 g each), peeled
- 1.7 ounces (50 g) butter
- 2 tablespoons (30 ml) lactose-free milk
- Salt and pepper
For the chimichurri sauce
- 2 bunches of bok choy, leaves separated and washed well (green parts only)
- 1 small bunch of fresh parsley
- 1 red chile (omit for reflux)
- 1 spring onion (green part only)
- 1 teaspoon sugar
- ½ lemon juice
- 1 teaspoon garlic-infused oil (omit for reflux)
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
How to Make It
- First, prepare the steaks. Place them on a hot grill and cook for about 2 minutes on each side for medium rare. (Exact cooking time depends on the thickness of the steak.) Season with salt and pepper. Let the steaks sit for 10 minutes under aluminum foil and then slice them against the grain.
- Make the mashed potatoes. Chop the potatoes roughly and boil in salted water until soft. Drain well and then add the butter and milk. Season to taste and mash until creamy.
- To make the chimichurri sauce, place the bok choy leaves in a food processor with the parsley, chile (if using), and spring onion. Process until very fine. Add the sugar, lemon juice, garlic oil (if using), and olive oil. Process again and add more oil if necessary. Add 1 tablespoon (14 g) of the mashed potatoes to make the sauce creamy. Mix well and then season to taste.
- To serve, divide the mashed potatoes between four plates and layer the sliced steak over each. Top each with 1 tablespoon (15 g) of the chimichurri sauce and place the rest in a serving bowl for the table. Store leftover meat and sauce separately in the fridge for 2 to 3 days.
