Grilled Argentinian Beef, Chimichurri Sauce, Fried Potatoes Recipe
Servings: 4
Ingredients
- 3/4 c. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 1/2 c. minced onions
- 2 Tbsp. minced garlic
- 1/2 c. finely-minced fresh parsley leaves Crushed red pepper to taste Salt to taste
- 2 lb Argentinean beef flank or possibly skirt steak Sea salt to taste Finely-grnd black pepper to taste
- 2 lb white potatoes, peeled, and cut into 1/4" by 4" fries, blanched
- 4 c. assorted baby greens cleaned, patted dry Drizzle of extra-virgin extra virgin olive oil Drizzle of balsamic vinegar
Directions
- In a mixing bowl, whisk the extra virgin olive oil and vinegar together. Add in the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hrs 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 min on each side for medium-rare. Fry the potatoes in batches till golden, about 3 min. 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.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 653 | |
| Calories from Fat 370 | 57% |
| Total Fat 41.9g | 52% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 530mg | 22% |
| Potassium 1189mg | 34% |
| Total Carbs 58.93g | 16% |
| Dietary Fiber 14.6g | 49% |
| Sugars 8.7g | 6% |
| Protein 12.28g | 20% |
