From The Perennial Plate site:
Steak, Patagonian Potatoes and Chimichurri
- Cast Iron pan
- Choice grass-fed beef steak
- cooking oil
- sprig of thyme
- clove of garlic
- 1 cup minced parsley
- 1/2 cup minced oregano (optional; or extra parsley)
- 2 cloves of garlic
- 1 teaspoon dried chili flake
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- salt and pepper
- 1 large potato
- 2 tablespoons clarified butter
- large cast iron pan
- Start by making the potatoes. Peel the potato and slice into very thin circles using a mandolin, maybe half a centimeter. Heat the pan and add clarified butter. Then arrange the potatoes in a circular fashion. Press something heavy on top and let cook for 10-15 minutes on a medium flame. After 10 minutes, take the weight off the top and season the potatoes. Continue cooking until they are translucent on top. Flip and season other side.
- For the chimichurri, mince all the ingredients and combine them together. Add more vinegar and oil if you want a less thick consistency.
- Season the meat with lots of salt and let it sit out while you prepare the other components. Then dry the meat off and salt again while your cast iron pan is heating up. Add oil to the cast iron and sear that steak. Once it has got some serious color, flip it over, let it sear on the other side for about a minute. Then add the butter, garlic and thyme. Baste the steak in the butter for about a minute. Let the meat rest for a good 10 minutes. Then heat the pan up and throw the steak back on for 10 seconds just to heat up the exterior again. Serve directly on the potatoes so the juices drip through. Top with the chimichurri salsa.
- Not Included in the Box: Cooking oil/ olive oil, butter, oregano (optional), dried chile flake, red wine vinegar, salt.
- Chef Tip: Grass fed beef shouldn't be cooked as long as grain fed beef because of its lean muscle structures. Try cooking your steak 1-2 minutes less than you normally would.
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