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Prep Time15 Mins
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Cook Time25 Mins
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Serving4
This Peruvian Aji Verde Steak Potato Salad brings bold South American flavours to the table.
Tender sliced steak, roasted baby potatoes and red onion are tossed with a creamy, herby, zesty aji verde sauce for a salad that is colourful, satisfying and full of flavour.
Why You’ll Love This Recipe
- Bold, creamy, herby and zesty Peruvian flavour
- Tender steak with roasted, golden potatoes
- Quick aji verde sauce made in a blender
- Perfect served warm as a complete meal
Instructions
- Roast or boil the baby potatoes until tender.
- Blend the Greek yogurt, jalapeño, cilantro, garlic, lime juice, and olive oil into aji verde.
- Season and sear the steak to your preferred doneness, then slice.
- Toss the potatoes with the red onion and some of the sauce.
- Top with the sliced steak, extra aji verde, and serve warm.
Tips & Variations
- Let the steak rest for a few minutes before slicing so it stays juicy.
- Roast the potatoes until golden at the edges for the best texture in the salad.
- Make the aji verde ahead and keep it in the fridge — it is also great as a dip or sandwich sauce.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
Directions
Roast or boil the baby potatoes until tender.
Blend the Greek yogurt, jalapeño, cilantro, garlic, lime juice, and olive oil into aji verde.
Season and sear the steak to your preferred doneness, then slice.
Toss the potatoes with the red onion and some of the sauce.
Top with the sliced steak, extra aji verde, and serve warm.
Conclusion
Serve warm with extra aji verde and lime on the side. Store leftovers covered in the fridge for up to 2 days, keeping the steak and sauce separate, and reheat the potatoes gently before serving again.
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