India x Argentina
Steak with hara chimichurri
Chimichurri borrowed coriander and mint from a chutney jar and never gave them back.
50 minTime
56 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original801kcalsame
56 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Finely chop the coriander, mint, parsley, green chilli and 3 garlic cloves. Mix with oregano, crushed toasted cumin, vinegar, olive oil and 1 tsp salt. Rest 20 minutes.
- 2Boil the potatoes in salted water on medium heat for 15 minutes until a knife slides in. Drain and smash flat.
- 3Pat the steaks dry and season with salt and pepper.
- 4Heat a heavy pan or grill on high heat with the oil until smoking. Sear the steaks 4 minutes a side, add butter and the last garlic clove, baste 1 minute, until no pink remains.
- 5Rest the steaks 5 minutes. Meanwhile crisp the potatoes in ghee on medium high heat, 3 minutes a side, and dust with chaat masala.
- 6Slice the steak against the grain and spoon over plenty of chimichurri. Serve with the potatoes and lime.
Serve it like this
Fan the sliced steak over the smashed potatoes on a warm plate. Spoon chimichurri in a line down the middle and add a lime cheek on the side.
