Recipe

Argentine Dinner

My brother-in-law is from Argentina, close to Mendoza.  He makes some amazing chimichurri sauce that we eat on steak or Argentine sausages when we have a cookout at their home.  Always a fun time, and he was the inspiration for tonight’s dinner.

Key West Flank Steak with Chimichurri Sauce, Potatoes and salad with grilled naan

Key West Flank Steak

  • 1 large red onion, sliced
  • 1 cup minced fresh cilantro
  • 1/4 cup white wine vinegar
  • 1/4 cup Key lime juice
  • 3 tablespoons extra virgin olive oil, divided
  • 6 Key limes, halved
  • 1 beef flank steak (1 pound)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper
  1. In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
  3. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

CHIMICHURRI SAUCE

INGREDIENTS

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

 

PREPARATION

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Source: Epicurious

 

Bacon and Pancetta Potatoes

4 thick-cut slices bacon, roughly chopped

2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces

3 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 garlic clove, thinly sliced

1/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

2 tablespoons coarsely chopped fresh thyme leaves

  1. Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
  2. Transfer the potatoes to a large serving bowl and serve immediately.

Source: Giada DeLaurentis

Ranch Dressing

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped herbs (combination of parsley, chives, chervil, savory, dill or celery leaves)
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & freshly ground black pepper, to taste

directions

Combine ingredients in a small bowl and whisk to combine thoroughly. Refrigerate for at least 2 hours before serving.

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