Barbecued steaks with Argentinean sauce
1
- Prep Time20 min
- Total Time20 min
- Makes6 Servings
Barbecued steak with Argentinean sauce. Photo, Yvonne Duivenvoorden.
Ingredients
3 green onions
2 shallots
2-Jan jalapeno, seeded
1 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh parsley
1 tbsp dried oregano leaves
1/4 tsp salt
3/4 cup olive oil, plus more for drizzling
1/4 cup red wine
Instructions
Coarsely chop onions, shallots and jalapeno. Whirl in a food processor along with cilantro, parsley, oregano and salt until chopped. While motor is running, slowly pour in oil and vinegar at the same time. Sauce should still have a bit of texture. To make the slightly sweeter red version, divide sauce between two bowls. Leave one as is and stir tomato paste into the other.
Oil grill and heat barbecue to medium-high. Drizzle steak with oil and rub in. Barbecue steak, uncovered, 3 to 4 min per side for medium-rare. Sprinkle both sides of steaks with salt and pepper. Serve steaks with a dollop of each sauce.
Nutrition (per serving)
Calories 634, Protein 60g, Carbohydrates 3g, Fat 42g, Fibre 1g, Sodium 223mg.
Chimichurri sauce is as essential to Latin cuisine as pesto is to Italian. Here are two versions of this Argentinian sauce; they are also superb as dips. (Try them on corn on the cob, too.)
Frizzled potatoes
Fill a large pot with enough oil to come 3/4 in. up the side. Heat over medium. Cut 1 large, peeled russet potato into matchsticks using a mandolin. Placed sliced potatoes in a bowl of cold water. When oil is hot, dry a small handful of potatoes using paper towels, then toss with 1/2 tsp all-purpose flour. Carefully drop potatoes into the pot. Cook, stirring constantly, until golden-brown, 3 to 5 min. Remove to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining potatoes.
Quick Argentinean-style salad:
Finely chop 1/2 a jalapeno pepper. Mince 2 garlic cloves. Place both in a small bowl, then whisk in 2 tbsp olive oil 1 tbsp red wine vinegar, 1/4 tsp salt and a pinch of granulated sugar. Arrange slices of cooked baby potatoes, wedges or hard-boiled eggs and tomatoes, and slices of avocado and sweet onion on salad plates. Drizzle with dressing and sprinkle with pinches of ground cumin.
