Argentina · Beef · No. 137
Argentinian Chimichurri Steak
Argentinian dinner for one, on the table in 23 minutes.
Per portion
600kcal
53 gProtein
25 gCarbs
32 gFat
Calories from protein 35%, carbs 17%, fat 48%. Estimated from the ingredients.
Roughly £3.60 a portion.
Method
- 1
Halve any larger new potatoes and boil in salted water for 12–15 minutes until a knife slides in easily, then drain.
- 2
Mix the parsley, garlic, vinegar, oregano, chilli flakes, a pinch of salt and a splash of oil into a chimichurri sauce.
- 3
Season the steak well with salt and pepper, then fry over high heat for 2–3 minutes each side for medium (60°C in the middle, or 55°C for medium-rare), then rest for 3 minutes.
- 4
Slice the steak and serve with the potatoes and chimichurri spooned over, and the lemon on the side for squeezing.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/argentinian-chimichurri-steak/
