Argentine Steak with Chimichurri

Time for a quick yet satisfying dinner - steak and potatoes, but why not make it better, alright ready… Give me some jazz hands… lets do steak with the oh so yummy chimichurri sauce and lets make the potatoes shoestring (the crunch is always my favorite part of french fries or papas fritas - or whatever other name they are called… well other than “Freedom Fries”, ugh… shivers).

After looking through a bunch of chimichurri recipes, I came across one from Epicurious that I liked. There was one ingredient I left out - Cumin - I just couldn’t do it. Cumin is one of those spices that I truly use sparingly and only if need be, just to be blunt, I’m not a fan (don’t hate me for that). And the chimichurri turned out fabulous without it!

When you don’t know what to make for dinner - make this. It really is quick and also very delicious. Enjoy!

(Afternote: I made this dish again while on vacation in Costa Rica. I couldn’t get my hands on fresh parsley so I used cilantro/coriander instead. It was also very good. I should mention that some people just don’t like coriander, but when used in this recipe, it doesn’t taste like coriander - it simply tastes like chimichurri. So use what’s fresh at the time! That will make it delicious)

 

Recipe: Argentine Steak with Chimichurri Sauce & Herbed Shoestring Potatoes (adapted - Steak & Chimichurri Recipe from Gourmet Aug 2008 adapted from Abingdom Manor):

 

Serves: 2

 

Ingredients:

 

Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1  pound beef tenderloin or sirloin or flank steak

Chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped 

Shoestring Potatoes:

1 Large Russet Potato

1 cup Sunflower oil

1 tbls Rosemary, minced into small bits

Salt to taste

 

Salad

2 cups Mixed Greens

3 part Olive Oil

1 Part Champagne vinegar

Salt & Pepper to taste

 

Directions:

 

Beef & Chimchurri: Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours. Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours. Remove beef from marinade and rub off excess (discard marinade). If using a grill, skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. If using a pan, oil pan to medium high heat and sear all sides of meat . Then place pan in preheated 375 degree oven and cook until desired doneness Serve beef with chimichurri sauce.

 

Shoestring Potatoes: Put a cooling rack out with paper towels underneath it and have ready. Peel Potato and cut into paper fine pieces. Press paper towel on it to help bring out excess moisture. When oil in pan is hot enough, carefully place potato in, a bunch at a time. Let fry and flip when golden brown. Throw in some of the rosemary just to get an essence. Take out cooked fries with slotted spoon and lay out on cooling rack. Sprinkle with Salt. Repeat until all potatoes are finished.

 

Salad: In small bowl whisk together olive oil and vinegar. Add Salt and pepper. Gently coat greens with dressing.

 

Pour Chimichurri into small ramekin and plate steak, fries, and salad and serve immediately.