 |
|
|
|
|
Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes
|
|
|
 |
|
|
| |
3/4 cup olive oil
3 tablespoons red wine vinegar
1/2 chopped onions
2 tablespoons chopped garlic
1/2 cup finely chopped fresh parsley leaves
Crushed red pepper
Salt
2 pounds Argentinean Beef Flank or Skirt steak
Sea salt
Finely ground black pepper
2 pound peeled white potatoes, cut into 1/4-inch by 4-inch fries, blanched
4 cups assorted baby greens, cleaned and patted dry
Drizzle extra-virgin olive oil
Drizzle balsamic vinegarIn a mixing bowl, whisk the olive oil and vinegar together. Add the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hours at room temperature. Preheat the grill. Preheat the fryer. Season both sides of the meat with sea salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side for medium rare. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain on paper towels. In a mixing bowl, toss the potatoes with some of the Chimichurri sauce. In another mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss well. To serve, slice the steak into individual slices. Serve each guest the steak with some of the fries and salad. Spoon the remaining sauce over the steak. Garnish with parsley.
Other Recipes from this Episode
| |
|
|
|
|
|
|
|
|
|
