Japanese technique with South American flavours
Briefly seared rare beef is thinly sliced and dressed in a fresh parsley sauce. Serve with mash for a full meal, serve as is for a starter or turn it into canapés for an appéritif. Easy recipe, ready in under 30min.
Recipe
Serves: 2 | Time: <30min – Prep: 15 min – Rest: 10 min to 2h
Ingredients
For the steak
- One 200g flat iron steak, about 0.5 lbs (filet or rib eye will also work)
- Salt
- Oil to cook (use a neutral oil with high smoke point such as grapeseed or sunflower oil)
For the chimichurri
- 1/4 cup finely chopped parsley, about one 15g pack of fresh parsley (0.5oz)
- 1/4 cup olive oil (4 tbsp)
- 1 tbsp red wine vinegar
- 1 red chilli, deseeded and finely chopped
- 1 clove of garlic, minced or fine grated
- 1/4 tsp salt
- pepper, to taste
Method
For the steak (15min prep)
- Remove steak from fridge 30min before cooking to bring to room temperature.
- Salt all sides of the steak and rest for 5min.
- Heat oil in pan over high heat (ideally a cast iron pan, but I used my standard stainless steal pan).
- Pat the steak dry with a paper towel.
- Briefly sear all sides of the steak, about 1 min per side. The beef should lightly colour on the outside but remain rare / raw on the inside.
- Rest the steak on a chopping board for 5 minutes.
- Finely slice the steak (3 to 4mm or 1/4 in).
Make the chimichurri (5min prep + rest)
- Finely chop parsley and deseed and finely chop chili. Place in a bowl.
- Add olive oil, then red wine vinegar.
- Add minced or grated garlic, salt and pepper. Mix well to combine.
- Rest out of the fridge for 10min minimum and up to 2h to let the flavours infuse.
To serve
- Arrange steak on serving plate and layer chimichurri across the center.
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the dish to your preferences, diet and ingredients available to you.
Core: Steak and chimichurri.
Substitutions: You can adapt the chimichurri recipe.
| Recipe components | Possible substitutions* |
| Red wine vinegar | • Other vinegar or lemon juice |
| Chili | • Red pepper flakes |
| Add | • 1/4 tsp dried oregano • Finely diced shallot |
Country
Argentina
Argentina
The Global Homecook 