Foodie Friday: Spanish finger foods, or tapas, are perfect for summer snacks and entertaining. Pintxos are a traditional Spanish bar snack and these potato, beef and chimichurri pinxtos are just delicious.

Prep: 0:30 Mins
0:35 Mins


  • 2 tablespoons olive oil
  • 500g-piece beef fillet
  • 8 Kipfler potatoes
  • 85g (1/3 cup) whole-egg mayonnaise



  • 1 cup chopped fresh continental parsley
  • 1/3 cup chopped fresh coriander
  • 2 garlic cloves, chopped
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon dried chilli flakes
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon red wine vinegar



Step 1
To make the chimichurri, process the parsley, coriander, garlic, oregano and chilli flakes in a ood processor until coarsely chopped. Transfer to a bowl and stir in the oil and onion. Cover and set aside for 2 hours to develop the flavours. Stir in the vinegar and season.

Step 2
Meanwhile, preheat oven to 180C. Heat 1 tablespoon of the oil in a large ovenproof frying pan over high heat. Season the beef. Cook, turning often for 5 minutes or until browned. Roast for 25-30 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Thinly slice.

Step 3
Meanwhile, lightly prick the potatoes with a skewer. Place in a microwave-safe bowl and cover. Cook on high for 5 minutes. Set aside to cool slightly. Halve lengthways. Pour remaining oil over a baking tray and heat in oven for 5 minutes. Add potato to the tray and turn to coat. Roast, cut-side down, for 25 minutes or until golden.

Step 4
Spread 1/2 teaspoon of mayonnaise over each potato half. Top with beef slices and use small skewers or toothpicks to secure. Spoon over chimichurri.

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