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Active Time: 25 Minutes
Total Time: 45 Minutes
Yield: Serves 4
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| Here's a dish that takes us down to South America and the Argentinean pampas, home of the gauchos, the continent's cowboys. Chimichurri is a traditional condiment that's similar to a pesto sauce but made with parsley rather than basil. It's the typical accompaniment for the classic Argentinean dish, churrasco, which is usually made with skirt steak. In this recipe, Chef Douglas Rodriguez (Patria, New York, New York) uses filet mignon, which is the preferred cut of his maître d' , Ariel Lacayo, whose family owns the famous Los Ranchos steak house in Managua, Nicaragua. |
RECIPE INGREDIENTS
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DIRECTIONS
TO PREPARE CHIMICHURRI: Place the vinegar, garlic, bay leaves, jalapeños, and salt in a food processor and blend until smooth. Add the parsley and oregano, and pulse until well blended. Transfer the mixture to a mixing bowl and whisk in the oil. Cover tightly and set aside. Preheat the oven to 400 degrees F. and prepare the grill (or, alternatively, the steaks can be broiled).
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TO PREPARE FRIES: Place the sweet potatoes on a baking sheet, bake in the oven for 20 minutes, and let cool. Neatly cut the potatoes, still with their skins on, into thin sticks. Heat the oil in a deep fryer or large saucepan to 350 degrees F and fry the potatoes for about 4 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt and keep warm.
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TO PREPARE STEAKS: Lay a filet on its side on a flat work surface. Using a sharp smooth-edged (not serrated) knife, make a downward cut in the side of the steak of about 1/4 inch or slightly less. While rolling the steak to the left, angle the knife so that you are cutting a long, continuous strip of meat (this technique is like "unrolling" a strip from the filet). Repeat for the remaining filets. Sprinkle the strips of filet with salt and pepper, and place on the hot grill. Grill the strips for about 3 minutes per side for medium or to the desired doneness.
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TO SERVE: Remove the meat from the grill and place on warm serving plates. Pour the chimichurri over the filets and serve immediately with the sweet potato fries.
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Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
36g |
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