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Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Video Description

In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.

In this episode of her masterclass, the Ultimate Supper Club, Chef Kelly Stretton makes a flank steak with chimichurri. Learn how to make the chimichurri from scratch, and let it become the perfect accompaniment to many a dish. 


1kg flank steak

4 medium-large sweet potatoes

100g butter, cut into cubes

1 tsp hot smoked paprika

Olive oil

A bunch of parsley

A bunch of coriander

2 cloves of garlic

1 shallot

1 red chilli

Flakey salt (Maldon)


Make your chimichurri first. There are several ways to make this, so if you don't have the specific equipment, you can simply chop everything finely and crush the garlic. You can then add it all to the boil and you have your chimichurri.

Alternatively, you can add each ingredient one at a time to a pestle and mortar, leaving the herbs until the end. Lastly, you can put everything into a blender and top with the oil and pulse until you get the desired texture.

Preheat over to 180°C.

Make the sweet potato mash by putting the potatoes straight into the oven whole to roast for 45 minutes - 1 hour depending on the size you chose.

When cool, slice lengthways and scoop out all of the soft potato.

Add the butter to a pan and heat it until it melts away and starts to foam and sizzle. Allow this to happen until the butter just starts to brown a little and gives off a nutty aroma.

At this stage, add your potato and stir, adding half of your paprika and a pinch of salt. Taste and keep adding a little of both until you have the flavour you'd like.

Take the meat out of the fridge and allow it to reach room temperature. Oil and salt it ready for the pan.

Put a griddle pan (a frying pan will also work) on the highest heat and let it get hot. The steak isn't going to be frying for long so you want the maximum char with the minimum cooking.

Lay your steak straight down onto a pan and don't move it for two minutes. Push down a little to tenderise and char the flesh.

Then turn over and repeat on the other side again for two minutes.

Rest the steak and then spoon a little chimichurri over the steak, allowing it to soak in as the meat rests for 5 minutes.

Slice the steak at an angle and lay out across the plate. Spoon a little extra chimichurri around the steak and add the mash to your plate. Serve the purée and dig in.

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